French Salad Leaves
My local farm shop in Provence is selling these tender shoots at the moment. Large baskets of the just-picked leaves are set up to pick and choose. I originally placed only 2 varieties in my basket before I was told that the combination of Roquette (Arugula), Pissenlit (dandelion) and Mezzona makes the perfect balance of spicy, bitter and sweet leaves for a salad. I can now say that I agree!
Locals usually forage these tender shoots in the Spring; however, cultivated varieties are available now at quality green grocers and farmers markets.
The French are adamant that there’s a proper way to eat food, and I must say that I have to agree.