[Editor’s Note: I’ve always been tempted to try this, especially as a first course followed by a grilled sweet fish like trout. Simple, elegant and easy to do. More things should be as uncomplicated as SWF’s dandelion salad. Have you ever tried one?]
Did you know that you probably have some organic salad greens growing in your garden? The humble and ubiquitous dandelion can be made into a gourmet starter course in minutes, something many Europeans take advantage of every spring.
Here is the very easy recipe:
Dandelion and Tomato Salad with Orange Vinaigrette
Select tender, early spring dandelion greens from a field or lawn that hasn’t been sprayed.
Wash and remove thick ends of the stems from the leaves. Gently pat with paper towels, or air-dry them. Use small leaves or cut larger ones into 1″ pieces and garnish with thin tomato wedges. The younger the leaves are, the more tender they are, and so, tend to wilt. They should be refrigerated or used promptly. If you only have a few leaves, they make a lovely garnish on a plate or serving platter.
Drizzle with a vinaigrette made of 1/3 olive oil, 1/3 wine and vinegar mixture, and 1/3 fresh orange juice, plus ground pepper, pinch of salt, pinch of sugar.
The salad is ever so slightly bitter, and is best served as a starter.