Salade Amère

Dandelion Salad

Preparation info

  • Difficulty


Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

You can pick dandelion leaves in the country, along roads, or buy them in a number of good vegetables markets in summer. Always pick the youngest, most tender leaves—when they are old they are tough and bitter.


  • 40 young dandelion leaves
  • cup olive oil
  • 2 tablespoons red wine vinegar
  • salt
  • 2 garlic cloves, peeled and crushed
  • freshly ground black pepper
  • 1 egg yolk, hard-boiled
  • 6 to 12 strips of stale bread crust for making Chapons


Wash and dry the dandelion leaves. Wrap them in a towel and refrigerate for at least 20 minutes so they become cold and crisp.

Mix olive oil, vinegar, garlic, salt, and pepper to make the dressing. Prepare the chapons, and sprinkle a little dressing on them. Pass the yolk through a sieve.

Place the dandelion leaves in a salad bowl, pour the dressing over them and toss with your hands. Sprinkle the sieved egg yolk over the leaves and arrange the chapons around the edge of the bowl.