Ty Korrigan Posted April 25, 2006 Share Posted April 25, 2006 Really I am not. My french lass's mother is a bit of a paysanne and so eats 'interesting' things.However last weekend Regine announced that there would be no more Pissenlit (Dandelion) salad as now they are in flower they are too bitter to eat... Thank nature for that! Incidently... The word Dandelion is evolved from an old French name for the plant Dente de Lion or Lions teeth, what the leaves are said to resemble or prehaps the flavour which has bite... Link to comment Share on other sites More sharing options...
Rob Roy Posted April 25, 2006 Share Posted April 25, 2006 Why do you find that so strange? Hugh Fernley-Whittingstall sings the praises of Dandelion salad in his River Cottage cook book. Incidentally they are a good diuretic - hence 'piss-en-lit' ![Www] Link to comment Share on other sites More sharing options...
Russethouse Posted April 25, 2006 Share Posted April 25, 2006 Phew ! I thought you were going to say that your MIL was going to cook kid.My mother has a copy of Escofier (sp), a gift from a friend who has referenced a goat recipe and dedicated the book - 'first catch your kid' ! Link to comment Share on other sites More sharing options...
Tourangelle Posted April 26, 2006 Share Posted April 26, 2006 Purist say you should use only dandilions for a salade lyonnaise! Link to comment Share on other sites More sharing options...
Missy Posted April 26, 2006 Share Posted April 26, 2006 There is a salad called 'Salade de Vouillé' as in Vouillé north-east-ish of Niort in 79 which is made so:A good bowl of pissenlit, which in old french means 'piss in your bed'! Diuretic the plant is so don't double dose with your medecine if some of you need them little pills... euh.... back to the salade...A good bowl of pissenlit well washed, about a pound of lardons bits fried up to a very brown crisp. When they are well crisped up and you have all these lovely fatty juices in the fryingpan, pour the lot immediately over the pissenlit, a little red wine vinegar, salt & pepper, mix the lot very well and enjoy with a chunk of garlic bread and a large glass of the infurating red water....Now if that is not eating like a native ... don't know what is... Link to comment Share on other sites More sharing options...
Ty Korrigan Posted April 26, 2006 Author Share Posted April 26, 2006 Thankyou, I shall try this as it is definitly better than 'Reg's' recipe... Link to comment Share on other sites More sharing options...
Dick Smith Posted April 26, 2006 Share Posted April 26, 2006 When I was a kid I ate some dandelions to see what would happen. My French pal Jackie had explained the pissenlit thing. I was very disappointed that all I got was a nasty taste in my mouth (I ate the whole thing...) Link to comment Share on other sites More sharing options...
Missy Posted April 27, 2006 Share Posted April 27, 2006 I should add that the pissenlit is best eaten when young as mentionned in an earlier posting. The tender shoots are the nicest. Once the flower appears the leaves harden and that is when you have that bitter taste. Link to comment Share on other sites More sharing options...
Tony F Dordogne Posted April 27, 2006 Share Posted April 27, 2006 You can even buy seeds for the damned things in many of the garden sheds!!!!!!!!!!!!!!!!!!! Link to comment Share on other sites More sharing options...
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