Yield: 4 servings
|1¼ kilograms||Dandelion leaves.|
|3 tablespoons||Groundnut oil.|
1 Wash the dandelion leaves. Prepare a vinaigrette sauce in a bowl with the vinegar, oil, salt and pepper.
2 Heat a saucepan with a teaspoonful of seasalt. When the water boils, break in the eggs one by one, to poach them. Cook them for 2 minutes, then slide them carefully onto a plate.
3 Toss the dandelion leaves in the vinaigrette. Put a portion on each plate with an egg.
A hardy plant which grows spontaneously in Europe, the dandelion is called "pissenlit" in French, but is also known as "dent-de-lion" (lion's tooth), because of its serrated leaves which grow in clusters.
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