In early spring, the lawn is full of big, fresh (not too bitter) dandelion greens. On our knees and picking only the finest stems is worth the effort. Dandelion greens are amazing for their nutrient-packed goodness and liver/kidney cleansing properties. This is a wilted salad that tastes like spring on a plate.
- Pine Nuts - 1/2 cup
- Olvie Oil - 1 tbsp
- Apple Cider & Garlic Vinaigrette - 4 tbsp
- Maple Syrup (mix into vinaigrette) - 1 tsp
- Purple Onion - 1 small, minced
- Dried Cranberries ( dried blueberries are nice too) - 1/2 cup
- Dandelion Greens - 3-4 cups, stems removed, wash, and cut into 3
- Hard Boiled Eggs - optional
1) Heat a small saute' pan over medium heat. Add the pine nuts and stir until toasted gently. Remove from heat and set aside.
2) Heat the olive oil in a large pan and add the copped onion. Cook over medium heat until soft. Add the dressing with the maple syrup mixed in and taste for balance. Add the cranberries; cook slightly until they soften, about 1 minute. Lower the heat and stir the dandelion greens into the pan and toss them around until just wilted.
3) Plate all ingredients and top the pine nuts, serve immediately.
Note: This recipe is open to adaptation. I have used Moojoo Dates for the cranberries and maple ice-wine for the syrup in the dressing. You can buy dandelion greens at specialty food stores in the spring. We prefer the taste to terroir in our own backyard.
Another delicious recipe from the kitchen of The Garlic Box