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Pascale salad

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Origin of dish:  Europe
Type of cooking:  No cooking needed
 
Preparation time: 20 minutes
Cooking time: 10 minutes
 
Ingredients (serves 4):


Method:

1-Wash the dandelion leaves carefully.

2-Chop carefully - if you are using lamb's lettuce, you can leave it as it is.

3-Make a dressing or vinegarette to your own taste.

4- Peel and quarter eggs, add to salad, pour sauce over and toss.

5- Serve on individual plates, deocrated with parsley, or in a large salad bowl.

Bon appétit!
Advice: This is a Swiss dish, often served as a main course on easter Day. A crafty way to get children to eat salad, once they know they are eating dandelions!

User comments

 
another free recipe every day






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