Foraged edible dandelion flowers and greens in bowl
Dandelions aren’t just the pesky weeds many consider them to be! When hydroponically grown, they offer an even more vibrant taste and are packed with vitamins and minerals. This fresh salad recipe brings out the natural, slightly bitter taste of dandelion greens, contrasting it beautifully with sweet and tangy elements.
Ingredients:
- Hydroponically Grown Dandelion Greens: 4 cups, freshly picked and washed
- Olive Oil: 3 tablespoons
- Balsamic Vinegar: 2 tablespoons
- Honey or Maple Syrup: 1 tablespoon
- Dijon Mustard: 1 teaspoon
- Goat Cheese: 1/2 cup, crumbled
- Toasted Walnuts: 1/3 cup, roughly chopped
- Dried Cranberries: 1/4 cup
- Salt and Pepper: To taste
Instructions:
- Preparation: Ensure your hydroponically grown dandelion greens are well rinsed and patted dry. The hydroponic growing method reduces the risk of soil contaminants, but it’s always good to rinse any greens before use.
- Dressing Preparation: In a small bowl, whisk together olive oil, balsamic vinegar, honey or maple syrup, and Dijon mustard until well combined. Season with salt and pepper to taste.
- Salad Assembly: In a large salad bowl, toss the dandelion greens with the prepared dressing until they’re well coated.
- Toppings: Sprinkle the salad with crumbled goat cheese, toasted walnuts, and dried cranberries.
- Serve and Enjoy: Dish out the salad onto plates or bowls and serve immediately. The contrast of the bitter greens with the sweet and tangy toppings makes for a delightful eating experience!
Tip: For a protein-packed version, consider adding grilled chicken or tofu slices. The robustness of dandelion greens makes them great partners for a variety of additional salad ingredients!
