Une tartine pour les jours chargés – Tartine aux pissenlits, tomates grillées et oeuf poché, vinaigrette aux olives

What do you do when you have dandelions in the refrigerator, no time to cook and a huge craving for dandelions? Well, you can make this lovely tartine. I did not feel like having just a plate of sauté dandelions, so tartines are always a great way to combine greens and other vegetables, and top it off with a poached egg.

Ah my beloved dandelions, did you know that the word dandelions came from the French “dent de lion” or “Lion tooth” because of the dented sides of the leaves that look like lion’s teeth? so “dent de lion” became dandelion!

I loved the wild ones, and I used to go pick them up in the field with my parents and eat tons of them when I was still living at home. I think that time of ramasser les pissenlits et les manger (dandelions pick up and eating) is part of my best memories. If I start doing that here, people would think either I am homeless or insane. My neighbor’s garden has tons of dandelions, and I have been staring at them for a while but obviously I don’t see myself going there with a knife and start digging their garden. The farmed dandelions are not as bitter and the leaves are a lot longer, so I prefer from far the wild ones.

I could not find the exact English for word tartine, it is typically French, basically a slice of bread with a bunch of different things on top, or a simple tartine de beurre, which can be a delight if you have great bread and salted butter. Tartine cannot be translated by toast which is mostly made with American style bread (loaves style). So I will leave tartine as being a tartine.

When grilling the tomatoes, do not over-grill them or they’ll get mushy, just one or two minutes each side. The olive vinaigrette adds a final delicious touch to the tartine.

For 3 tartines

  • 3 slices of country bread
  • 1 bunch dandelion
  • 1 garlic clove, crushed
  • 3 tomatoes, sliced
  • 3 eggs
  • lavender salt
  • sea salt and pepper

For the vinaigrette

  • 2 tbs olive oil
  • 2 tsp balsamic vinegar
  • 2 tbs kalamata olives, chopped
  • 1 garlic clove, crushed
  • 1 tbs parsley, chopped
  • salt and pepper

Preparation

Wash dandelions.  Bring a large pot of salted water to a boil, add dandelions and cook for 5-7 minutes until tender. Remove from stove and drain. Let it cool and squeeze with your hands extra water.

Heat olive oil in a pan, add 1 garlic clove, stir well and add dandelions, adjust with salt and pepper, and sauté to coat dandelions with oil and garlic.

In a grill pan, grill tomatoes. Remove from the grill and sprinkle with lavender salt and pepper.

Poach egg in water.

Grill each side of bread and top with dandelions, then add tomatoes, and egg. Add vinaigrette on top.