© 2022 | http://angiesrecipes.blogspot.com
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© 2022 | http://angiesrecipes.blogspot.com
Dandelion is much more than just an annoying weed growing in the yard. According to webmd.com, it has been cultivated for its culinary and medicinal benefits for centuries. From root to flower, dandelions are highly nutritious plants loaded with vitamins, minerals, and fiber. The polysaccharides in dandelion are known to reduce stress on the liver and support its ability to produce bile. They also help your liver filter potentially harmful chemicals out of your food. Dandelion is also a good source of Vitamin C, one of the most helpful vitamins for the immune system. They are also noted for their ability to stabilize blood sugar, making them an excellent supplement for diabetics. In traditional Chinese medicine (TCM), dandelion (pu gong ying in Chinese) has been used to treat stomach problems, heartburn, skin disorders, and high cholesterol. Dandelion greens have a slightly bitter, arugula-like taste. The earlier you pick them, the less bitter they will be. Harvest tender young leaves for best flavour. The sunny blossoms of dandelion can be used to garnish salad or to make fritters (dipped in tempura batter and fried until crisp). The root can be used to make tea, which will effectively treat digestive issues and fight inflammation. They can be found in deep woods, gardens, lawns or roadsides. Avoid high traffic areas when harvesting dandelion plants and any dandelions that have been sprayed with fertilizer or any other toxic sprays. To keep your dandelion harvest fresh, store it in a plastic bag in the refrigerator or in a lightly dampened towel.
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- Thoroughly wash the dandelion leaves. Use a salad spinner to dry them and cut in half crossways if necessary. If you don't have a salad spinner, then use clean dish towel or paper towels to thouroughly dry them. Set aside for an hour to air dry them. You don't want to use wet greens for the salads as they will dilute the flavour of your dressing.
- Cut the stems off the strawberries. Rinse and dry them, then slice the strawberries into half or quarters if they are too large.
- Put the pine nuts in a dry skillet and cook over medium-low heat, stirring frequently, until fragrant and slightly browned, about 3 minutes.
- For the vinaigrette, mix together the olive oil, broth, vinegar, maple syrup, salt and pepper until combined.
- Toss danelion leaves and strawberries with the dressing in a salad bowl. Sprinkle the toasted pine nuts over and serve.
© 2022 | http://angiesrecipes.blogspot.com
 |
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© 2022 | http://angiesrecipes.blogspot.com
© 2022 | http://angiesrecipes.blogspot.com
I've never eaten dandelions but based on this recipe I'd try them.
ReplyDeletesounds delicious-I make things with dandelions too, dry the flowers and great to infuse in handmade soaps. no dandelions up here as of yet.
ReplyDelete...in several weeks I will see people out collecting dandelion greens!
ReplyDeleteInteresting, looks good although I do pluck them out of the ground as weeds.
ReplyDeleteWhat a delicious and beautiful salad!...I have to plant dandelions!!....I love the colors and flavors of your salad!!...Fantastic!!....Abrazotes, Marcela
ReplyDeleteGracias por la receta, se ve diferente. Te mando un beso.
ReplyDeleteLooks a lovely dish.
ReplyDeleteLas ensaladas nunca faltan en mi mesa, también con fresas en este tiempo, menos con el diente de león, que no es tan habitual encontrarlo. Después de conocer sus múltiples beneficios, tendré que insistir más en buscarlo.
ReplyDeleteUn beso.
Deliziosa questa insalata con le fragole!!!
ReplyDeleteI've never eaten dandelions but I think it's a delicious salad! Looks so good!
ReplyDeleteYes, this is defo a big NEIN from me. Is the milk inside the dandelion stems edible? It isn't bitter or something?
ReplyDeleteJust beautiful. And healthy! A perfect combination!
ReplyDeleteSuch a wonderful springtime salad! All the flavors we're craving at this time of the year. :-) Really nice -- thanks.
ReplyDeleteI love dandelion greens! Unfortunately, by the time I've noticed them in the yard, they're usually mature and very bitter. However, I generally have pretty good luck finding them seasonally in the market.
ReplyDeleteSo far I'm not seeing many dandelions, but I do love arugula and this salad is calling me. Beautiful shots, Angie!
ReplyDeleteI never had dandelion greens but would be willing to try them.
ReplyDeleteGreat flavors, colors, and textures. It looks like a very tasty & pretty salad.
ReplyDeleteHealthy, tasty and wholesome.
ReplyDeleteThank you dear Angie!
My regards and greetings.
Congratulations for your recipes and photographies, see you soon.
ReplyDeleteAmazing! I fell spring :)
ReplyDeleteThe strawberries in the salad are just perfect!
ReplyDeleteDelightful and healthy recipe if only dandelion greens were available for sale at the greengrocers ! A mixture called 'Salad greens' sometimes contains a few of them and the lawns in my gated community are never allowed to grew past a few centimetres - ah well > back to the drawing-board !
ReplyDeleteThis looks really nice Angie
ReplyDeleteTasty and very pretty looking! I have never tried dandelion before, that intrigues me. The strawberries sold me, I love them in a salad. Thanks for another delicious recipe Angie :)
ReplyDeleteI tried dandelions first time last spring, and now I'm excited about the upcoming season :) That's such a lovely salad!
ReplyDeleteI always see dandelion greens on my morning walks with the dogs. It always makes me think of salad. ;-) Your salad sounds delicious and looks beautiful! :-) ~Valentina
ReplyDeleteI haven't come across dandelion greens. The strawberries look sweet and juicy. I sure would love to try some of the salad. Have a great weekend.
ReplyDeleteBeautiful greens. I know I would enjoy this, I love strawberries.
ReplyDeletei love your photos angie. this looks so pretty. i love foraging!
ReplyDeleteI have never eaten dandelions, although I have drunk them before, as my dad made a mean dandelion wine, which was extremely potent!
ReplyDeleteFinding them these days where they haven't either been sprayed with pesticide by the farmers, weedkiller by the council, or peed on by assorted cats and dogs, is quite a challenge, but I shall be sure to be on the lookout!
Thanks for the great information about the dandelion too! I had no idea they were so beneficial :)
Looks about as healthy as it gets. I think you could make fundamentally the same salad with mesclun mix too.
ReplyDeleteAngie, I haven't had a dandelion salad in over 40 years. My mother would make one from time to time. Unfortunately, I can't have greens with my meds so most salads are out... I can have some cabbage and iceberg lettuce and that's about it. Take Care, Big Daddy Dave
ReplyDeleteCan you buy dandelion greens This looks delicious. I enjoy something similar with lettuce, but I am curious about getting dandelion greens. Happy weekend. Hugs-Erika
ReplyDelete@My name is Erika. I did see them in those plastic bags of salad mixture. You can easily find them in the woods.
ReplyDeleteWhat a beautiful salad, I've never had dandelion greens, they sound like a very healthy diet addition
ReplyDeleteVibrant and delicious salad, with strawberries looked appealing.
ReplyDeleteBuonissima questa insalata!
ReplyDeleteThis is a beautiful dish and dandelion greens are a new ingredient for me.
ReplyDeleteI havent baby dandelion before but looks great.
ReplyDeleteWhat a beautiful salad and a great use of dandelion greens.
ReplyDeleteEva http://kitcheninspirations.wordpress.com/
Lovely spring time salad!
ReplyDelete