Barabans salad is also more commonly known as dandelion salad, the first term mainly being used in Saint-Étienne and the surrounding area. It is a salad made with wild plants and cooked lardons and/or hard-boiled eggs. This very simple recipe traditionally uses young dandelion shoots that have not yet budded and are generally harvested in the fields in early springtime. This very popular salad is nice and fresh, and goes perfectly with a small glass of red or rosé wine.
Liven up your holidays!