Mediterranean Dandelion Leaf Salad Recipe
Simply Easy To Prepare!
Ingredients
- 1 Bunch Organic Dandelion Leaves
- 1 Cup of Pure, Clean Water
- 2 Tablespoons finely chopped Spanish Onion (Optional)
Dressing
- 1 Teaspoon Fine Sea Salt
- Pinch of Black Pepper (Optional)
- 1/4 Cup of Cold-Pressed Olive Oil
- 2-3 Cloves Organic Garlic
- 1 Organic Lemon (Optional)
- 1 Tablespoon Honey (Optional)
Simple recipe
It’s easy and simple to prepare a delicious Meditaterranean Dandelion Leaf Salad. You may serve it hot or as a cold salad.
This recipe incorporates the whole plant, including the water the dandelion leaves are cooked in. Drinking dandelion leaf juice (or tea) is a loving way to support the liver’s function.
The salad can be eaten on its own or as a side dish. In Mediterranean culture, it’s often eaten with freshly-baked bread.
1
Wash Dandelion Leaves
Fully immerse dandelion leaves in a large bowl of cold water and add sea salt. Remove from bowl after 10 minutes and rinse leaves again with cold water.
2
Steam or Boil Dandelion Leaves
Steam or boil dandelion leaves in a large pot. Steam for 30 minutes or boil for at least 15 minutes. The more they cook, the less bitter they taste.
3
Wash Garlic Cloves (Dressing)
Place garlic cloves in a bowl of cold water and add sea salt. In 10 minutes, remove cloves, rinse them in cold water and peel. Have a garlic crusherer ready.
4
Prepare Salad Dressing
In a cup, mix olive oil, crushed garlic cloves, and sea salt. Optional: For less bitterness, add juice from lemon and honey.
5
Add Dressing to Salad
When dandelion leaves are cooked, place them in a bowl with the cooked water. Mix in the dressing and serve hot or cold.
6
Sautee Ingredients
Alternatively, you may also sautee onions, and add the dandelion leaves with a little water and the dressing. Enjoy!
Nothing is tastier than eating home-grown food from the garden; especially plants that are low maintenance and nutritious, like dandelion leaves. Even though I plant dandelion seedlings in the spring time, my lawn also offers an abundance of dandelion leaves that I can pick. These plants will keep growing until the first snowfall.
Dandelion leaves weren’t always considered a pesky weed. Actually, before dandelions were marketed as ‘undesirable’, many knew of their natural nutritious properties in stimulating and aiding our digestion. Drinking dandelion leaf juice also helps promote liver health.
The benefit of growing or harvesting dandelion leaves from our back yards or gardens, is that we don’t need to use any pesticides or chemicals, as these plants are hardy and can withstand any pests and insects.
Why is it important not to chemically treat any of our garden vegetables and fruits? Because then we can eat the whole plant safely, as well as, drink the pure, nutritional water after steaming or boiling the dandelion leaves.
When growing the plants, I also don’t have to treat them with any special care, nor do I have to give them plant food. They can flourish with minimal water feedings (although I do water them regularly).
Please give this recipe a try and let me know what you feel about its taste. Feel free to ask me any questions as well.
Looking forward to hearing about your experience.
Nicole Casati
