Dandelions are indeed an edible treasure, with the roots offering earthy, robust flavors that are often overlooked. This recipe uses both the greens and roots to create a delicious, nutrient-packed salad.
Ingredients:
- Dandelion Roots: 1 cup, cleaned and chopped (peeled if thick)
- Dandelion Greens: 2 cups, roughly chopped
- Mixed Greens (optional): 1 cup (spinach or arugula for balance)
- Carrot: 1 large, grated
- Apple: 1 medium, thinly sliced
- Walnuts: ¼ cup, toasted
- Goat Cheese (optional): ¼ cup, crumbled
- Olive Oil: 3 tbsp
- Fresh Lemon Juice: 2 tbsp
- Honey or Maple Syrup: 1 tsp
- Dijon Mustard: 1 tsp
- Salt & Pepper: to taste
Instructions:
- Prepare the Dandelion Roots:
- Clean the roots thoroughly and chop into small pieces. If the roots are thick, you may want to peel the outer layer.
- Boil the roots for 10-15 minutes until tender. Drain and let them cool.
- Prepare the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, honey (or maple syrup), and Dijon mustard. Season with salt and pepper to taste.
- Assemble the Salad:
- In a large bowl, combine the dandelion greens, mixed greens (if using), grated carrot, apple slices, and cooked dandelion roots.
- Add the toasted walnuts and crumbled goat cheese (if using) on top.
- Dress & Serve:
- Drizzle the salad with the citrus dressing and toss gently to combine. Serve immediately.
Tips:
- Dandelion roots have a slightly bitter, earthy flavor, which pairs beautifully with the sweetness of apple and honey in the dressing.
- If you’re not used to the bitterness of dandelion greens, you can soak them in cold water for 10-15 minutes to reduce it.
This salad offers a blend of vibrant, fresh flavors and is packed with nutrients from the entire dandelion plant!
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