A Community Recipe by Zhanna8
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Refreshing and satisfying. Colorful and aromatic. Covers full pallet of tastes.
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Recipe Directions
1. Cut, toss, and serve it in your best plates. Enjoy with your favorite bread or crackers.
Zhanna8's Thoughts
By zhanna8 Refreshing and satisfying. Colorful and aromatic. Covers full pallet of tastes.
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Comments
Top voted
zhanna8
Dec 04, 2009
fresh lemon juice and olive oil with fresh pepper and sea salt. this way all ingredients stands out on its own creating amazing arrangement of flavors.
zhanna8
Feb 12, 2010
thank you! Also the proportions of ingredients make a big difference. It is almost needs to be half and half – half of dandelions and half of others.
Eden
Dec 04, 2009
Do you just eat the dandelion greens or the flowers too?
All
zhanna8
Oct 16, 2010
The one in the yard are best(!), since those are wild. Leaves, as they mature get more bitter and harsh in texture. I buy them either on farmers market or health food stores. you can always try a little and see how you like it.
zhanna8
Feb 12, 2010
thank you! Also the proportions of ingredients make a big difference. It is almost needs to be half and half – half of dandelions and half of others.
Mynutritionist
Feb 10, 2010
great recipe...you're right about trying to get young greens which are milder. Then again, it's a strong but important green so I get it whenever I see it.
zhanna8
Dec 04, 2009
fresh lemon juice and olive oil with fresh pepper and sea salt. this way all ingredients stands out on its own creating amazing arrangement of flavors.
zhanna8
Dec 04, 2009
i have dandelion greens when leaves are young. leaves are high in Vitamins A and C and containces more iron then spinach. flowers can be used to make dandelion wine. roots can be used as cofee substituted. it helps digestive functions and cleansing tonic for liver.
Eden
Dec 04, 2009
Do you just eat the dandelion greens or the flowers too?
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