Well.. not quite. We’re still under a blanket of snow.
But my friends in warmer parts of NY state are posting about dandelions and clamoring for recipes. Here’s a piece about a dandelion brew – LSD:
I find dandelion root too bitter, and i like my coffee caffeinated… but i do love the fresh greens when the first come out in spring.
Dandelions are a superfood, with lots of health benefits.
And they look so bright and cheerful! Remind me of spring, even on this gray and white April day. But by the time our snow and ice melts and the dandelions pop out of the ground, in most other places they’ll have bloomed and the greens will be past their prime.
In my book, Garden Gourmet, I have several recipes that use dandelions.
There’s also Spring Bean Pie, Wild Spring Frittata, Green Springtime Risotto, and Spring Bean Pie.
Here’s a Carrot Dandelion salad. The carrots add sweetness.
Dandelion Carrot Salad
1 large carrot, shredded (about 2 cups)
1 clove garlic
½ teaspoon salt
2 cups dandelion greens (or 1 cup greens, 1 cup lettuce)
2 teaspoons olive oil
1 teaspoon honey
1 tablespoon plain yogurt
For garnish: ½ cup feta cheese, toasted walnuts or diced apple
Peel and shred the carrot into salad bowl. Mash garlic with salt, and stir in. Add greens. Drizzle with olive oil and lemon; stir. If you wish, stir in a little plain yogurt or mayonnaise. Garnish with feta cheese, diced apple, and / or toasted walnuts.
Enjoy! We’re still waiting for our dandelions…