This dish is very good made with bitter leaves such as young dandelion leaves (called pissenlits, meaning piss-in-bed, because of their diuretic properties) or the mixture called Mesclun in Provence, available throughout the autumn & winter months in the markets & usually consisting of a quarter rocket/arugola leaves, a quarter red radicchio, a quarter young dandelion leaves and a quarter corn salad or lamb’s lettuce/mâche.