Dandelion Salad
Dandelion Salad
or Endive or Spinach SaladThe best eyes in thefamily are needed to spot the earliest shoots of dandelion in the spring. Ifthe stalks have blossoms, the leaves are already too bitter to eat.Endive and spinach maybe substituted for dandelion with equally good results.
Ingrediënten
- 1 quart young dandelion greens
- 3 eggs hard-boiled (optional)
Instructies
- Cut fine-leafed, young dandelion leaves and stalks in early spring.
- Wash carefully, then chop or tear into 1” long pieces.
- Top with sliced eggs.
- Cover with hot bacon dressing and serve
Notes / Tips / Wine Advice:
Variation:
Some folks want to be sure their dandelion is wilted before eating (covering the greens with a hot dressing only partially accomplishes that). The following procedure assures that result.
Pull the dandelion leaves off their stalks and chop the leaves. Drop them in a pot of boiling water. Let stand for 5–10 minutes. Then drain leaves, pouring off juice.
Pull the dandelion leaves off their stalks and chop the leaves. Drop them in a pot of boiling water. Let stand for 5–10 minutes. Then drain leaves, pouring off juice.
