Dandelion, some see a weed, some see a wish, I see a salad.
A lot of people would look at this salad and think yuck, you're eating a weed, but in the past, this is what people did in European countries like Croatia or Italy or Switzerland just to name a few, they would eat things grown in nature. Past generations would know what can be eaten and what could not be eaten. My husband recalls his mother sending him out into the bush to gather dandelion leaves for a salad. His family still go into the bushes to gather different herbs, leaves, asparagus, whatever is in season.
Today unfortunately we are very reliant on supermarkets, but what happens when the supermarkets have shortages, like we have seen over the past few years.
Growing your own food is so important, my husband luckily enjoys gardening and we eat food from our garden all year round. The dandelion we eat is grown in the garden for eating, it is not just picked off my lawn.
Dandelion has a slight bitter flavour, the younger it is, the less bitter. When you pair it with potatoes, egg and bacon, this flavour combination for me is amazing. I truly love this salad.
This salad you can serve as a side dish with a barbecue, but I like to have it as a meal also.
Here is something different, you may like to try, I find it delicious, hope you do to.
A lot of people would look at this salad and think yuck, you're eating a weed, but in the past, this is what people did in European countries like Croatia or Italy or Switzerland just to name a few, they would eat things grown in nature. Past generations would know what can be eaten and what could not be eaten. My husband recalls his mother sending him out into the bush to gather dandelion leaves for a salad. His family still go into the bushes to gather different herbs, leaves, asparagus, whatever is in season.
Today unfortunately we are very reliant on supermarkets, but what happens when the supermarkets have shortages, like we have seen over the past few years.
Growing your own food is so important, my husband luckily enjoys gardening and we eat food from our garden all year round. The dandelion we eat is grown in the garden for eating, it is not just picked off my lawn.
Dandelion has a slight bitter flavour, the younger it is, the less bitter. When you pair it with potatoes, egg and bacon, this flavour combination for me is amazing. I truly love this salad.
This salad you can serve as a side dish with a barbecue, but I like to have it as a meal also.
Here is something different, you may like to try, I find it delicious, hope you do to.
Recipe
Serves 2
2 potatoes, peeled, cut into bite sized chucks
100g dandelion leaves
2 hard boiled eggs, peeled, quartered
1 tablespoon olive oil
1 bacon rasher, diced
Extra virgin olive oil, to taste
Salt and pepper, to taste
Place potato in cold, salted water. Bring to the boil, cook for 5 minutes.
In the meantime, cut the dandelion leaves into bite sized pieces, or you can shred it. Add to the potatoes, continue cooking until the potatoes are cooked. Drain.
Place the eggs in cold water, bring to the boil, simmer 4-5 minutes. I like the yolk to be set, but not completely hard boiled.
Add the olive oil to a frying pan, add the bacon and fry until the bacon is nearly crispy, I don't actually like crispy bacon, so I stop before it's crispy.
In a bowl add the potatoes and dandelion, the fried bacon and your eggs. Season with salt and pepper, then add about 2-3 tablespoons of extra virgin olive oil. Give the salad a toss, mashing some of the potatoes while tossing, leaving some potatoes into smaller chunks, add more oil, if needed. You want to taste the oil in the salad, but not saturate the salad.
2 potatoes, peeled, cut into bite sized chucks
100g dandelion leaves
2 hard boiled eggs, peeled, quartered
1 tablespoon olive oil
1 bacon rasher, diced
Extra virgin olive oil, to taste
Salt and pepper, to taste
Place potato in cold, salted water. Bring to the boil, cook for 5 minutes.
In the meantime, cut the dandelion leaves into bite sized pieces, or you can shred it. Add to the potatoes, continue cooking until the potatoes are cooked. Drain.
Place the eggs in cold water, bring to the boil, simmer 4-5 minutes. I like the yolk to be set, but not completely hard boiled.
Add the olive oil to a frying pan, add the bacon and fry until the bacon is nearly crispy, I don't actually like crispy bacon, so I stop before it's crispy.
In a bowl add the potatoes and dandelion, the fried bacon and your eggs. Season with salt and pepper, then add about 2-3 tablespoons of extra virgin olive oil. Give the salad a toss, mashing some of the potatoes while tossing, leaving some potatoes into smaller chunks, add more oil, if needed. You want to taste the oil in the salad, but not saturate the salad.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060716341113/
Pin it: www.pinterest.com.au/pin/399413060716341113/
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