Dandelions are more than just those weeds that grow in your backyard. As long as they have not been sprayed with pesticides, they are also edible greens that make great salads. The health benefits are wonderful. They are high in calcium, iron, copper, magnesium, manganese, potassium, phosphorus, and vitamins A, B1, B2, B6, C and E. In addition, dandelion greens have more protein per serving than spinach – one chopped cup contains 1.5 grams of protein. Shouldn’t you be eating dandelion greens?
If you decide to pick them in the wild, select young greens that are harvested before the flower head appears – they will be less bitter. When purchasing them in a store or farm market, select unblemished, dark green leaves or bunches. Store them in the refrigerator for 2-4 days in a large plastic tub with a piece of paper towel to absorb excess moisture.
1 Tbsp. finely chopped wild (spring) garlic
1 Tbsp. fresh lemon juice
1/2 tsp. coarse sea salt
1/4 tsp. granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, rinsed, large leaves torn in half
Food Mingle Blog Alternatives and Substitutions:
- Combine garlic, lemon juice, salt, and sugar in a bowl.
- Whisk until well combined.
- Drizzle in oil in a slow, steady stream, whisking until emulsified.
- Place dandelion greens in a salad bowl.
- Drizzle dressing over greens, and toss to coat.
- Serve immediately.
- Dandelion greens are bitter, so you may want to add some fruit to this salad to sweeten it (if the 1/4 teaspoon of sugar is not enough sweetness for you). Consider strawberries, blueberries or blackberries.