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Salad de Pissenlits (Dandelion Salad) (France)

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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.

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