I do. I love all things French! And it seems that the onset of spring especially brings out my love of this beautiful culture. I feel a tinge of spring fever and the musical stylings of Eartha Kit singing C'est Si Bon, Aux Champs Elysées from Joe Dassin, La Mer by Charles Trenet, Tous Les Garcons Et Les Filles by Françoise Hardy can be heard through out our home. In the car, Air Musique is programmed into memory. But the music is only the start. The food, ah yes, the food. I have a menagerie of french recipes in my repertoire that I prepare through out the year, but the spring and the availability of fresh produce lends itself to inspire more creative meals.
The French have a wonderful way of using foodstuffs that many of us would not even consider as food. My grandmother first introduced me to a delicious dandelion salad. She learned to make this salad from her mother who was not French, but who did know a thing or two about foraging, whether that was for wild greens, mushrooms or asparagus. If you cannot find dandelion greens at your local farmers market or specialty grocery, and as long as your lawn has not been treated with chemicals-if it has and you still have a dandelion problem you may want to reassess your lawn care provider- you can always peruse your lawn for the young delicate leaves. If you aren't this adventurous, by all means go with the traditional frisée greens. These feathery greens can be found at almost every grocery, and are equally delicious.
|Frisee Salad with Lardons and Duck Confit Vinaigrette with Roasted Duck Leg at Anthony Bourdain's Les Halles in NYC|
Warm Frisée or Dandelion Salad
2 handfuls young dandelion greens or you may substitute frisée
4 slices thick cut bacon, cut into 1" lengths (lardons)
3 tablespoons red wine vinegar
Tweet Pin It