Talk about living off the land! This recipe comes from my Nonna, and is a classic Italian peasant recipe, that is high in anti-oxidants, vitamins, and minerals. I personally thought my Nonna was some sort of superwoman when she cracked this one out on the table – I was fascinated at how she made something that I would have never considered putting in my mouth, absolutely delicious.
There are many markets that carry dandelion greens, but if you want to go old-school, find a spot far away from auto exhaust and dog pee, and pick to your hearts content. Wash your greens well, and then experiment with the variety of salads you can make with this easy base:
Simple vinaigrette (I typically put all these ingredients into a mason jar with a lid to shake just before topping the salad with it)
1/3 cup olive oil
3 tbsp vinegar (take your pick of balsamic, red wine, white wine)
2 minced garlic cloves
1 tsp honey
1/2 tsp salt, 1/2 tsp black pepper
1 tbsp lemon juice
1 tbsp chopped basil, 1 tbsp chopped oregano
4 cups dandelion greens, washed, roots snipped off, and coarsely chopped
You can then add as you wish. Typically, an italian version will have sliced boiled eggs, a bit of proscuitto, and some crumbled goat cheese. Dandelions also taste lovely with grapefruit, with tomatoes and avocado – experiment! And let us know if you’ve found that perfect combo!