He objected to the facts that one could see tiny strips of bacon in the dish as well as shallots, and adding the latter was not the best idea, as its strong flavor would overwhelm the subtle taste of the wild, tiny leaves. Well, Jean-François was right and I have to apologize for having misled him and the rest of our readers. In truth, I picked up a tiny dandelion salad Monday afternoon (the very first of the season) and we had it for dinner. So, to set the record straight, here’s a real picture of that meal. Oh yes, it was delightful!
Wednesday, April 23, 2008
More on dandelion
My recent blog on that delectable food drew some comments from my good friend Jean-François Rosset in Morzine, France, who said in a telephone call that the picture used to illustrate the blog wasn’t consistent with the copy. 
He objected to the facts that one could see tiny strips of bacon in the dish as well as shallots, and adding the latter was not the best idea, as its strong flavor would overwhelm the subtle taste of the wild, tiny leaves. Well, Jean-François was right and I have to apologize for having misled him and the rest of our readers. In truth, I picked up a tiny dandelion salad Monday afternoon (the very first of the season) and we had it for dinner. So, to set the record straight, here’s a real picture of that meal. Oh yes, it was delightful!
He objected to the facts that one could see tiny strips of bacon in the dish as well as shallots, and adding the latter was not the best idea, as its strong flavor would overwhelm the subtle taste of the wild, tiny leaves. Well, Jean-François was right and I have to apologize for having misled him and the rest of our readers. In truth, I picked up a tiny dandelion salad Monday afternoon (the very first of the season) and we had it for dinner. So, to set the record straight, here’s a real picture of that meal. Oh yes, it was delightful!
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