Dandelion Salad


  • 1½ pounds dandelion shoots or leaves (any flat-leaved lettuce may be substituted)
  • 2 medium potatoes, peeled
  • 1 hard-boiled egg, sliced
  • 1 clove garlic, finely chopped
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon red wine vinegar
  • Salt to taste


  1. Several hours before serving the salad (or even the day before), prepare potatoes. Cut the potatoes into quarters and put them into a saucepan. Cover with water, heat the water to boil, and simmer the potatoes until they can be pierced with a fork (about 15 minutes). Drain and cool.
  2. To prepare the salad: Place the dandelion shoots or leaves, potatoes, egg, and garlic in a mixing bowl.
  3. In a separate bowl, prepare the dressing: Mix the vinegar, oil, and salt. Pour over the dandelion mixture and toss.
Serves 4.


No comments:

Post a Comment

'; (function() { var dsq = document.createElement('script'); dsq.type = 'text/javascript'; dsq.async = true; dsq.src = '//' + disqus_shortname + '.disqus.com/embed.js'; (document.getElementsByTagName('head')[0] || document.getElementsByTagName('body')[0]).appendChild(dsq); })();