The 1901 Cookbook Archive
No. 1351 — Pissenlit (Dandelion) Salad
English historical translation of Molokhovets recipe No. 1351 from the 1901 Russian cookbook, retaining original methods and measures.
Sort and thoroughly wash one Russian pound of dandelion greens, called pissenlit or dent-de-lion.
Beat two raw yolks until pale with a teaspoon of mustard, salt, ground white pepper and five or six spoonfuls of olive oil.
Add three spoonfuls of English vinegar, stir and toss the salad. Serve with roast meats.
Historical editorial note: The dressing contains raw yolks; use appropriately pasteurized eggs or a safely prepared alternative.
Original source: Read Russian recipe No. 1351. Historical quantities and terminology are retained. See the measurements guide. Period preparation and storage methods are not modern safety guidance.