Having often wondered about eating dandelions, I decided to take the plunge early one morning and forage around my garden for a bunch or two to throw in a salad. I soon found out that my garden had an abundance to chose from. The ones that looked the warmest in the chilly morning air, I dug up, rinsed, and drained, readying them to be added to my evening salad. Drawing inspiration from one of my favorite magazines, Organic Life, I decided to pair my salad with a warm vinaigrette. Even though my pickings were small, the addition of dandelions to my salad brought with them a wonderful, sweet taste. The warm vinaigrette along with tossing a hard boiled egg, dried cranberries, and walnuts in made for quite a delicious salad. Looking ahead to the warmer days of spring and summer when the dandelions are out in full force, think twice before applying that weed kill, you have a ready made salad, pesto, or omelette right in your own backyard. I know that I can’t wait until my basket overflows with an abundance of dandelion greens!
For The Salad:
Dandelions, rinsed and drained along with greens of your choice. I used baby romaine and baby spinach along with the dandelion greens
Chopped tomatoes and cucumbers, sliced red onion, dried cranberries, walnuts, and a chopped hard boiled egg. Crumbled bacon would be great too since the vinaigrette calls for warm bacon drippings
For The Vinaigrette:
1 Tablespoon Sherry Vinegar
1 Tablespoon warm bacon drippings (I keep a glass jar of bacon drippings in the refrigerator for instances like this)
2 Tablespoons of a good olive oil
1/2 teaspoon of honey (I love to use a local honey)
Sea Salt and freshly ground pepper to taste.
In the bottom of a large salad bowl, make your dressing by whisking together ingredients.
Add the salad ingredients and toss well. Serve and enjoy!