Young dandelion is a rich source of minerals and vitamins and an essential ingredient for overcoming spring tiredness. This salad is especially delicious if you pick your own dandelions and prepare them as soon as you get home. The pickled dandelion greens from Slovenian home-reared pigs add the right flavour to the salad.
Thoroughly clean, wash, and drain the dandelion greens.
Wash the potatoes and cook them unpeeled in lightly salted water. While the potatoes are cooking, peel and finely chop the garlic, and cook the eggs. Once cooked, pour cold water over them and peel them when cold.
In a small pan, heat the homemade lard over low heat and add the homemade dry cracklings.
In a large salad bowl, add the dandelion greens, chopped garlic, and season with salt, pepper, vinegar, and oil. Add the cooled potatoes, sliced, and mix well. Transfer to plates, add the cracklings, halved boiled egg, and optionally add shavings of Parmesan cheese.
Tip: When picking dandelion greens, choose young shoots and cut them just above the root so that the leaves remain in a bunch. If you buy dandelion greens at the market, make sure they are already cleaned.
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