( 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
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.