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Dandelion Salad with Soft Boiled Eggs and Crispy Pancetta

Dandelion Salad with Soft Boiled Eggs and Crispy Pancetta

Serves pea 2 Clock icon 10 minutes
This dish is inspired by the French Lyonnaise salad, with the addition of crispy lardons of pancetta and oozing soft boiled eggs. These foraged dandelion leaves are rich in nutrients and when raw have a lightly bitter taste that works well with a mustardy dressing.

6 Farmdrop products in this recipe

£ 21 .00
6 items.

Here's how you do it

  1. Carefully lower the eggs into boiling water and boil for 6 minutes.
  2. To make the dressing add the mustard, vinegar and a pinch of salt to a bowl and whisk. Slowly add the oil then taste and season.
  3. Fry the pancetta pieces in a pan until crispy.
  4. Wash and dry the dandelion leaves, add the dressing and the crispy bacon. Slice the eggs in half lengthways and nestle on top of the salad, serve.


  • 100g dandelion leaves
  • 4 eggs
  • 150g smoked diced pancetta
  • 1 teaspoon mustard
  • 2 tablespoons white wine vinegar
  • 6 tablespoons rapeseed oil

Suitable for

  • Gluten free
  • Dairy Free