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Dandelion salad with bacon, egg and walnut oil vinaigrette


  • 150 g bacon
  • 2 eggs
  • 80 g stale bread
  • Garlic
  • 1 teaspoon mustard
  • 2 tbsp walnut oil : order online
  • 1 tablespoons vinegar (wine or cider)
  • Walnut kernels : order online


10 minutes preparation – 15 minutes cooking – 2 persons


  • Brown the lardons in a fat-free saucepan over medium heat for a few minutes.
  • Cut slices of stale bread. Then cut into cubes.
  • Peel the garlic and rub the croutons. 
  • In a frying pan, brown the croutons for about 5 minutes.  
  • Heat a pan of water. Bring to the boil, then carefully add the eggs..
  • Allow 6 minutes from boiling for soft-boiled eggs or 9 minutes for hard-boiled eggs.

  • Remove with a skimmer and refresh under cold water.
  • Prepare the seasoning with walnut oil, mustard, vinegar, salt and pepper.
  • Wash and dry the dandelions.
  • Place the dandelions in a bowl and add the bacon and croutons. Mix well.
  • Just before serving, add the walnuts and eggs (soft-boiled or hard-boiled).
  • Enjoy your meal!