Dandelion salad with potato dressing
Clean and wash the dandelion leaves thoroughly.
Peel the potatoes, cut them in small cubes and bring to boil in wine. Add some water if the wine is not enough to cover up the potato cubes. Add some salt, sugar and vinegar. In the meantime cut the bacon into stripes and pan them shortly. Cut the onion and toast into cubes and roast them in the oven.
Blend the soft patotoes in their liquid with an immersion blender (without mashing tem to a puree). Add the onion cubes, oil and bacon fat, blend with chopped parsley and spices. Flavour this dense sauce generously to taste.
Arrange the dandelion salad blended with the warm dressing in soup plates and sprikle with the roasted toast and bacon cubes.
Best wishes of culinary success and enjoy the recipe!
and the cooking team from Ritterhof with chef Leo