Salade de Pissenlit (Dandelion Salad) is a traditional French recipe for a classic salad of dandelion leaves with garlic, chives, and flat-leaf parsley served in a lemon juice vinaigrette dressing. The full recipe is presented here and I hope you enjoy this classic French version of: Dandelion Salad (Salade de Pissenlit).
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This is a classic French springtime salad made from young dandelion leaves. Now, I, personally, don't mind the bitterness of dandelion leaves but it's best if you pick young, tender, leaves before the dandelions begin to flower. If you want even more tender leaves then take a dandelion plant (or a cluster of plants), strip off and large leaves, cover with a bucket and leave for 2 weeks for new leaves to develop then pick these.
Ingredients:
2 generous handfuls of dandelion leaves, washed and torn
2 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, finely chopped
2 tbsp finely-chopped chives
2 tbsp finely-chopped flat-leaf parsley
salt and freshly-ground black pepper, to taste
Method:
Add the dandelion leaves to a rustic salad bowl. Whisk together the olive oil and the lemon juice as well as the garlic and use to dress the dandelion leaves.
Season with salt and black pepper then toss to coat in the dressing. Garnish with the chives and flat leaf parsley. Serve immediately.
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