Title: Dandelion Leaves with Poached Eggs
Categories: Campanile
Yield: 4 servings

1 1/4 kg Dandelion leaves.
4 Eggs
1 ts Seasalt.
1 tb Vinegar.
3 tb Groundnut oil.
Salt; pepper.

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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