Description:

Regrat (Dandelion) is Slovenian wild lettuce, which has been gathered in the fields for centuries.

Even today regrat and potato salad is highly valued. Since it can be picked only for a short time in early spring, much is made of it. Families go on regrat picking expeditions, and pick enough for a whole week.

In the Middle Ages people ate acorns and other forest fruits, particularly in times of famine. Chestnuts were valued, and served as basis for many outstanding dishes. Walnuts and hazelnuts are used in cakes and desserts. Wild strawberries, loganberries, blackberries, blueberries were a rich source of vitamins.

Ingredients:
3 cups young Dandelions (shoots & leaves)
2 medium potatoes (peeled, cooked, & sliced)
½ cup (when cooked) kidney beans
2 sliced hard-boiled eggs
4 tablespoons finely diced bacon
½ teaspoon caraway seeds
3 tablespoons apple cider vinegar
1 teaspoon salt

Directions:
First, wash and clean the Dandelion leaves. Place the warm, cooked potatoes over the Dandelions. Fry the diced bacon, mix in the apple cider vinegar, and bring mixture to a boil. Pour the mixture over the potatoes and Dandelions to soften the leaves a bit. Add the kidney beans, sliced eggs, caraway seeds, and salt, and toss together gently. Serve immediately, while still warm.