Xicoies (Andorran Dandelion Salad) is a traditional Andorran recipe for a classic salad of washed and dressed dandelion topped with fried bacon. The full recipe is presented here and I hope you enjoy this classic Andorran version of: Andorran Dandelion Salad (Xicoies).
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Foraging and wild food is a national pastime in Andorra, once born of survival necessity. The dandelions called for here are the small tightly-bunching variety with highly dentate (toothed) leaves. Pick them when young and forming rosettes, collecting the whole rosette. This is typically served as a springtime treat.
Through this is traditionally made with dandelion you can substitute garden chicory if you wish.
Ingredients:
400g of dandelion greens
150g of cured bacon
3 garlic cloves, finely chopped
Olive oil
salt and freshly-ground Black pepper
Vinegar
Method:
First wash the xicoies (dandelion greens) and leave them in running water, the longer the better (this will reduce the bitterness).
Once washed, drain well and season with plenty of oil, a splash of vinegar, and salt and pepper to taste.
Chop the garlic and add to the salad.
To finish, fry the cured bacon in some oil and, when it is ready, cut it into small pieces and place it on top of the dandelion. It’s as simple as that!
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