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Dandelion

pissenlit (Taraxacum officinale)

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By Caroline Conran

Published 2012

  • About

Dandelion pissenlit (Taraxacum officinale) large quantities of a small variety, forming tight rosettes, are readily available on the markets of Languedoc, as well as a long, pale yellow, forced variety. They are eaten as a salad on their own, perhaps with bacon or torn or cut fine in a salad of mixed leaves (mesclun). An interesting recipe for cooked dandelion, described as a recette diététique, comes from Prosper Montagné and turns out to be a simple form of dandelion soufflé.

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