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.
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.
© 1990 Mireille Johnston estate. All rights reserved.