It's hard to make more complete meal than Ardennes bacon salad. Although the exact origin of bacon salad is unknown, we do know that it already existed at the end of the 19th century, as various books mention it.
It contains dandelions, bacon pieces, warm, mashed potatoes and various herbs like parsley. And although people sometimes add vinegar to season, oil is never used as the fat of the bacon that coats the dandelions is enough. The recipe is served warm to preserve all the flavours. In general, it is prepared between March and May, when dandelions are still green. In the Ardennes, people say that it cleanses the stomach of winter "darkness".
Various villages have their own recipes for bacon salad, with some differences: potatoes in their skins or peeled for instance. A bacon salad brotherhood created in 2001, however, promotes this traditional recipe by holding its grand chapter twice a year at Sedan castle.