Dandelion

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.