Dandelion Salad
INGREDIENTS
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60 ml (¼ cup) mayonnaise
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10 ml (2 teaspoons) Dijon mustard
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3 small sour pickles, chopped
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10 ml (2 teaspoons) pickle juice
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Salt and pepper
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Salad
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4 very thin slices stale crusty bread
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2 slices bacon, about ½-cm (¼-inch) thick, cut into small pieces
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2 shallots, sliced
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30 ml (2 tablespoons) white vinegar
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4 eggs
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1.5 litres (6 cups) dandelion leaves
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