Many memories of my childhood include blowing dandelions outside my grandmother’s front yard. Giving the prevalence of them without human help, and most people’s opinion that they are weeds (I happen to think they’re lovely and love them, but then again, I think carnations are the prettiest flower, despite their stigma), it’s a wonder Mamaw let us grandkids do this, but it must have been a testament to her love for us to spread those pesky seeds around her luscious front lawn.
So, when I came across this delicious looking recipe for dandelions in salad, I just couldn’t resist sharing this for spring. I can just imagine the sweet yellow buds mixed in a plate of vibrant greens. Perfect for a spring party!
1 teaspoon minced shallot
1 teaspoon mustard
1 tablespoon red wine vinegar
1 anchovy fillet, minced
Salt and freshly ground pepper
2 tablespoons olive oil
1 bunch of dandelion greens (about 10 ounces) rinsed and dried
1 ounce piece of Parmesan cheese
- Whisk together the shallot, mustard, vinegar, and anchovy. Season with salt and pepper to taste, and whisk in the oil in a slow stream.
- Toss the dandelion greens with the dressing, and top with Parmesan shavings (you can shave the cheese with a vegetable peeler).