Dandelion salad

VITAMIN BOMB. Nature delights us in the spring with various treats such as dandelion. It can be prepared as a salad for a dish or as a standalone dish. When you add jerusalem artichoke to the dish, you get a real treasure trove of health.

Gifts of nature are the best thing. And already our ancestors knew that dandelion is not only delicious but also extremely healthy. Not only is it full of vitamins and minerals, but it is also a rich source of fiber and strong oxidants. Dandelion helps better digestion and also helps the liver and other glands.

It is definitely recommended to eat dandelion more often. One of the reasons is its beneficial effect on the body, its availability and multiple use in the kitchen. It can be added to soups, sauces, squeezed juices or smoothies… Dandelion salad is my favorite.

The ancient Greeks valued it as a cure for eye diseases.

Dandelion is classified as a wildflower, which means that it is not intentionally seeded or planted. It grows in meadows, pastures, grassy paths, greens and fields. Young leaves of wild dandelion are harvested somewhere from mid-March to April. 

Some claim it is only good until flowering. if harvested in later months it can only be more bitter but not toxic. It is important to harvest it when it is young.

This salad is very simple and needs few ingredients. Hot potatoes are put in it to soften the dandelion leaves a bit. You can sprinkle the salad on the end with fried seeds to on top and add a little mustard beside. Your healthy meal full of vitamins is ready.

And the next time you walk in nature, don’t forget to pick dandelions.

Dandelion salad

In the spring, just go to larger grassy areas to pick dandelions. This valuable plant is very tasty and full of vitamins. Salad is a real treat.

Preparation: 5 min
Cooking: 20 min
Difficulty: easy
Servings: 2

vegan, dairy free, gluten free

Ingredients:

  • 1 large bowl of dandelion leaves
  • 3 potatoes
  • jerusalem artichoke
  • 2 tablespoons olive oil
  • 2 tablespoons lemon
  • 1 teaspoon mustard
  • water, salt, pepper

Preparation:

  1. We clean the dandelion leaves, wash them and put them in a bowl.
  2. Boil the potatoes, peel them and while they are still hot, cut them and put them on the dandelion leaves.
  3. Clean well, wash and add sliced Jerusalem artichoke.
  4. Make a topping of oil, salt, pepper, lemon juice, semolina and a little water.
  5. Pour over the salad and mix everything well. You can sprinkle over fried salted sunflower seeds, pumpkin and sesame seeds.

We pick young, tender dandelions that we cut just above the roots in the ground so that the leaves stay together. Dandelion should be picked away from busy roads. Harvested dandelion can last a short time in the refrigerator. Cleaned, washed and well drained, it can stand in the refrigerator for 12 hours.

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