NOTRE CUISINE ACADIENNE...
TITLE SALADE AUX PISSENLITS / Dandelion Salad
(pronounced: sa-lad oh pee-sahn-lee, the 'n' in 'sahn' is almost silent.)
HISTORY This recipe is one from the Madawaska Historial Society's REUNION FAMILIES' FAVORITE RECIPES. Copies of the cookbook may be ordered directly from the Historical Society, Madawaska, Maine 04756. This recipe is a Pelletier Family Reunion recipe which comes from Geraldine P. Chasse. 
INGREDIENTS
  • 1 cup sour cream
  • 2 tablespoon lemon juice
  • 2 teaspoon honey
  • salt and pepper
PREPARATION Pick, clean and wash several times, a good batch of dandelions. For this salad use only the small tender shoots. (Save the bigger ones to cook as greens.) Let them soak an hour or two in very cold water. Remove from water, drain and dab dry. They will be nice and crisp. 

Toss with your favorite dressing; French dressing flavored with tarragon or thyme is suggested. A sour cream dressing can also be made to serve with the salad (see above ingredients). 

Mix sour cream, lemon juice, salt, pepper and honey. Chill and serve over the dandelions.
Close this window to return to the "Notre Cuisine..." listings
(Left click on the "X" in upper right-hand corner of this window.)