Dandelion salad with chicory and potatoes

1 serving


Wash the potatoes thoroughly and boil in a "uniform" until tender. Dry, peel and cut into small slices. Peel the chicory root, rinse and cut into thin strips. Also, with straws, cut the salted cucumber. Wash the dandelions with cold water and dry. Cut the leaves into strips. Cut the pork lard very finely and melt in a frying pan over low heat. Combine the potatoes, chicory root, salted cucumber, dandelions, season with salt and black pepper, stir gently and pour over the hot melted pork lard. Pour the wine into the pan and bring to a boil over a high heat, after which pour over the salad, stir gently again and serve immediately.