Young dandelion leaves/Webb lettuce / curly endive
1 1⁄4 Bunch (125 gm)
Lean bacon rashers
6 , or slices
Freshly ground black pepper
Wash and dry dandelion leaves.
Cut bacon into 1 cm / 1/2 in strips.
Heat oil in a frying pan, and add bacon, frying gently until crisp.
Remove rom heat.
Put dandelion leaves into a warmed alad bowl, and add bacon.
Mix vinegar with hot bacon fat and oil.
Season with freshly ground lack pepper, and pour over the andelion leaves.
Toss well, and serve immediately.