I enjoyed a fresh dandelion salad today, and I want to share the experience with you.
My finely-honed gardening skills have allowed several nice patches of dandelions to grow. (Skill-set required: Avoid stepping on, peeing on, mowing over, and spraying on all dandelions.)
At this stage of growth, the flower blossoms are great for eating fresh or fried, dried or fermented. Today I'm picking them for a fresh salad.
Here I've picked a large handful of blossoms. I tried to leave at least one blossom unpicked at each plant location, hoping to allow the spread of my spring delicacy.
I've also added a small handful of creeping charlie for interest.
I rinse the herbs in cold water, garnish with tomatoes, and dress with a splash of balsamic vinegar and creamy ranch dressing.
What a nice presentation!
The vinegar adds a tart-sweetness that compliments the slight bitterness of the dandelion, and the ranch dressing adds a comforting richness, enhancing the warm feeling that comes from eating healthy foods.