| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains | French | Campanile | 4 | servings |
INGREDIENTS
| 1 1/4 | kg | Dandelion leaves. |
| 4 | Eggs | |
| 1 | ts | Seasalt. |
| 1 | tb | Vinegar. |
| 3 | tb | Groundnut oil. |
| Salt; pepper. |
INSTRUCTIONS
1 Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper. 2 Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate. 3 Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg. A hardy plant which grows spontaneously in Europe, the dandelion is called "pissenlit" in French, but is also known as "dent-de-lion" (lion's tooth), because of its serrated leaves which grow in clusters. Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“To ignore God is the height of selfishness”