Dandelion Salad with Cooked Dressing:
4 slices bacon of thick, cut in small pieces
2 c. chopped fresh dandelion leaves
2 hard boiled eggs, sliced or chopped
2 Tbsp. chopped onion
1/4 c. butter
1/2 c. cream or milk
1 egg, beaten
1/2 tsp. salt
dash of pepper
1/4 c. cider vinegar
2 Tbsp. sugar
1 Tbsp. flour
Toss together chopped dandelion, chopped onion and fried bacon pieces. Set aside. In skillet warm butter and cream until butter melts. Beat egg and then add salt, pepper, vinegar, sugar and flour. Blend the egg mixture into the slightly warm cream mixture. Increase heat and cook, stirring constantly until the mixture thickens. Pour hot dressing over the greens and toss gently. Add eggs before tossing. Serve at once. Gather the dandelion leaves early in the spring before the plants flower or they will be bitter.
This is considered a delicacy in Europe. The long tap roots of the dandelion have a substance in them that is used as a natural laxative. The roots can also be roasted and ground, then used as a coffee substitute.
Cooked Dandelion Greens:
Cut the roots from the greens and discard. Wash well in cold water. Bring a large pot of water to a full boil and put the greens into the water by the handful. Bring water quickly back to the boil and cook just until wilted, two or three minutes. Drain and run cold water over to stop the cooking. Squeeze as much moisture out as possible. At this point you may wrap well in plastic wrap and freeze for future use, 8 to 10 ounces per package is a useful size.
These greens may be used as a substitute for spinach or Swiss chard in any number of recipes, from ravioli or lasagna fillings to a simple sauté in olive oil with garlic as a side dish. This can be used as a filling where spinach is called for.
Dora Dandelions:
INGREDIENTS:
* 5 pounds white potatoes, peeled and cubed
* 3 tablespoons butter
* salt and pepper, for taste
* 1 pound bacon, diced
* 1 pound torn dandelion greens
* 1 medium onion, diced
* 1 egg, lightly beaten
* 1/2 cup white vinegar
* 1 tablespoon white sugar
* 1 tablespoon all-purpose flour
1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, toss with butter, and season with salt and pepper.
2. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Remove the bacon and drain on paper towels. Set aside the pan with the bacon grease.
3. In a large bowl gently toss together the dandelion greens and onion.
4. In a small bowl, whisk together the egg, vinegar, and sugar. Season with salt and pepper. Stir the egg mixture into the skillet with the warm bacon grease. Mix in the bacon and flour, and whisk for about a minute, until thickened to the consistency of salad dressing. Pour at once over the dandelions and toss to coat. Serve the greens over the potatoes.
Dandelion Fritters:
1 cup flour
2 tsp. baking powder
1 tsp. Cinnamon powder
¼ tsp. Salt
1 egg
½ cup milk
2 Tbsp. Olive oil
1 cup chopped dandelion flowers
½ cup strawberry jam
Mix the dry ingredients. Beat egg and add milk and oil. Stir into the dry mix. Add the dandelion flowers and blend. Cook the same as you would pancakes heating until golden. Serve with strawberry jam.
Dandelion Sautee:
1 lb. dandelion roots
3 tablespoons olive oil
5 cloves garlic
1/4 cup sesame seeds
1 tablespoon spicy sesame oil
Wash roots and slice thinly on a diagonal. Cook in enough water to cover until tender, should be about 10 minutes. Drain and sautee in the olive oil for five minutes, then add the sesame and garlic and sautee for five minutes more. Add the spicy sesame oil and serve.
I hope your enjoy!
