Taking the pissenlit

That may or not be spelt correctly, but it’s Dandilion hunting by any other name.

Now that the snow is retreating, we’ve been hunting the dandilions that are poking up just on the very edge of the last snows.

The pistes still look fantastic, but I imagine they are as soup, the weird thing is the amount of snow still here, it comes all the way down to the bottom in Monetier and there is tonnes of the stuff all the way up the mountains, but the trees besides the pistes are now beginning to show their roots.

It’s alien for me to eat dandilions, did it once as a kid and that was a bitter experience, to be honest I’ve even lost the excitement for blowing the clocks, so the idea of spending a couple of hours to collect what I’d consider the inedible was strange to say the least.

Apparantly it’s the effort of having to push through the snow cold earth that makes them taste sweet and indeed they do.

It’s probably the need to find something to do in the inter-season that makes this hunt possile as it is quite labour intensive, but it doesn’t end there it’s almost longer to prepare them for the salad bowl as they need to be peeled and then washed.

Serve with a vinegrette and finely chopped boiled eggs, delicious.