Dandelion Salad

I loved to spot the first dandelion flowers. They bring such a striking, intense yellow to the spring. Unfortunately, they are often unloved and degraded as weeds. This is not fair! This recipe is to spread respect for this plant because people don’t know how much value the dandelion offers. Every part of a Dandelion is edible: the roots, leaves, flowers, unopened flower buds, and stalks. Dandelions contain various vitamins and minerals that are an excellent addition to one’s diet. It has a distinct bitter flavor, which is, I suppose, not everybody’s favorite taste. So, in this following dandelion salad recipe, I decided to mix it with an ordinary salad; the bitterness is mild and tasty like this.

Ingredients for making Dandelion Salad:

• Young dandelion leaves
• Iceberg salad (or another lettuce type)
• Red onion
• Tomatos
• Sunflower seeds
• Vegan feta cheese
• Olives
• Lemon juice
• Olive oil
• Garlic
• Rapeseed oil / olive oil
• Water
• Grainy sweet mustard
• Vegan cream
• Salt & Pepper
• Optional: Dandelion capers

One ingredient for this dandelion salad is unavailable in the supermarket; you must collect the young dandelion leaves yourself! It’s fun and builds a nice connection to the food!

Unfortunately, we don’t all live near a large, secluded meadow. Still, even in the city, there are quieter places where you can collect them. Afterwards, you have to water and wash them well. Please choose only the young, new leaves; they are more tender, more digestible, and less bitter. I recently failed with a recipe idea because the dandelion was too bitter. I discovered that the leaves are tastier before the first flowering. The further the year progresses, the more bitter they become.

How to make Dandelion Salad:

First, I leave the collected dandelion leaves in water for 30 minutes and then wash them very well.

The lettuce and tomatoes also need a good washing. Then I let them dry. You can use a kitchen towel to pat them dry.

Chop the lettuce and cut the tomatoes into quarters.

Next, finely slice the red onion. Add the olives and feta cubes; mix everything well.

The last step is to toast the sunflower seeds in a pan; you can add a little salt if you like. Sprinkle them last on the finished salad on the plate so the seeds remain crunchy.

Salad sauce:

Next comes the salad dressing, which I always make myself using a twist-off jar. First, I press the garlic clove into the glass using a garlic press. Add all the other ingredients to the jar, close the lid, and shake well.

The delicious dressing is ready. Enjoy your meal!

I hope you enjoyed this dandelion salad recipe. Let me know what you think in the comments below!

Some Recipe Suggestions:

• Radicchio salad with blood oranges
• Blood orange salad with Belgian endive and nuts
• Easy panzanella recipe (Tuscan bread tomato salad)
• Roasted fig couscous salad with almonds
• Beet salad with grape and walnut
• Oi Muchim – Korean cucumber salad recipe
• Refreshing tabbouleh salad

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