Guest guest Posted May 19, 2007 Report Share Posted May 19, 2007 Salad de Pissenlits (Dandelion Salad) (France) Source: Encyclopedia of European Cooking 6 handfuls dandelion leaves 1/2 clove garlic 1 tablespoon (3 tsp) vinegar 3 tablespoons (45 ml) olive oil salt and pepper The French are very fond of young dandelion leaves. If you keep the young plants covered, they stay white and are even better to eat. Choose young tender leaves. Wash and drain them well. Toss them in a dressing of oil and vinegar, salt and pepper, in a wooden bowl which has had a halved garlic clove rubbed round it. Quote Link to comment Share on other sites More sharing options...
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