Dandelion Salad Prepared in a Classic Italian Style for 4 persons. (A perennial herb/ taraxacum officinale)
In this video
0:00 Copping salad leaves
0:13 Porcelain knife
0:32 Hardboiled eggs
0:39 Anchovies
0:53 Vinegar
1:18 Olive oil
1:23 Mix everything
1:28 Salad is ready
Foraging dandelions is easy. They are everywhere and more. As you can’t get rid of them in your garden, I have an idea for you. Eat them ! Enjoy the pleasant bitterness and become healthier at the same time.
Spring is fantastic with tender green leaves just outside the doorstep, if you live in the country, otherwise you need a longer walk for a nearby park.
I cut the leaves off quite low with a scissor, close to the ground as I like a new growth . I cut again to loose the stems. Wash them well in baking soda. It is antibacterial and we want to be secure that there is no insects, nor bird poop on the greens.
INGREDIENTS: 300 gram fresh leaves / 2 hardboiled eggs / 6 filets of anchovies / 1,5 tablespoons of vinegar / 5 tablespoons of organic cold pressed olive oil / salt and pepper as you like it.
STEP 1:
Prepare 2 organic eggs . Boil them for 5 minutes and let cool in cold water. Peel off the shell.
STEP 2:
When the leaves are clean and dried. Chop them into small pieces, about 1 cm. Place them in a salad bowl.
STEP 3:
Crunch the eggs with your hand and add in the salad bowl or if you do not like to use your hands. Chop them with a knife into crumbles.
STEP 4: Chop the anchovies into small slices and add to the bowl.
Add vinegar, salt and olive oil.
Mix and serve !
Beneficial value of raw dandelion leaves: They are an excellent source of vitamins A and C.
What’s more, dandelion greens provide a substantial amount of several minerals, including iron, calcium, magnesium, and potassium.