Dandelion Salad

Salade de Dent-de-lion

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Pint of Fresh White Dandelion
  • A Clove of Garlic
  • 2 Hard-Boiled Eggs, or 2 Medium-Sized Beets (If Desired)
  • A Plain French Dressing


Cut off the roots and green portion of the leaves; wash and steep in salt and water. When they become crisp, drain and press dry. Rub the salad bowl with a clove of garlic and season the Dandelions with French Dressing. This Salad may also be served with two hard-boiled eggs cut in quarters or sliced and laid over; or with two medium-sized beets, sliced, and seasoned with a Plain French Dressing.