| 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.
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