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( Salade De Pissenlit )

Dandelion Salad
( Salade De Pissenlit )


½-¾ litre (1-1¼pt) young dandelion leaves
1 x 15ml tbsp (1tbsp) wine vinegar
½ x 5ml tsp (½tsp) salt
¼ x 5ml tsp (¼tsp) black pepper
4-5 x 15ml tbsp (4-5tbsp) olive oil


Preparation time: 5 minutes
Serves: 4


1. Pick the dandelion leaves in an area you know to be free from any weedkiller and well away from busy roads. It is the small light-green leaves which are used in salads.

2. Rinse leaves several times in cold water and shake off excess moisture.

3. Mix salt, pepper and vinegar. Stir or whisk in the oil, and sprinkle dandelion leaves with the dressing just before serving.

VARIATION:- Fry a few bacon cubes and sprinkle on top of the salad or mix dandelion leaves with small cubes of a mild, firm yellow cheese.

Unsuitable for the freezer

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