Dandelion Salad with Balsamic Pepper Strawberries
This gorgeous recipe is one of the 250 leafy green recipes that you will find in The Complete Leafy Greens Cookbook. I chose to publish the Dandelion Salad with Balsamic Pepper Strawberries recipe as it reminds me of my childhood. Believe it or not, we used to go Dandelion picking in our backyard and prepare to most delicious salad.
Dandelion is notoriously bitter and the wild plant is even bitterer. It contains so much vitamin A, B6, C, E, L, and iron, calcium, folate, manganese, magnesium, phosphorus, niacin, potassium, riboflavin, and thiamin. Dandelion is most famous as a diuretic and is thus thought to cause bedwetting- hence the monikers “pee-a-bed”and “pissenlit” in French.
Check out this Dandelion Salad with Balsamic Pepper Strawberries recipe and let me know what you think!
Dandelion Salad with Balsamic Pepper Strawberries
Ingredients
- 1 bunch dandelion greens (10 to 12 oz/ 1
- 300 to 375 g) trimmed and coarsely
- chopped about 5 cups/1.25 L
- 1 cup thinly sliced sweet onion 250 mL
- see Tips
- 2 tsp freshly squeezed lemon juice 10 mL
- 2 tbsp extra virgin olive oil 30 mL
- 1 ⁄2 tsp kosher or coarse sea salt 2 mL
- Freshly ground black pepper
- 1 lb ripe strawberries quartered 500 g
- 1 tbsp balsamic vinegar 15 mL
- 1 tsp granulated sugar see Tips 5 mL
- 1 ⁄4 cup slivered almonds toasted 60 mL
Instructions
-
In a large bowl, toss dandelion leaves and onion with lemon juice. Add oil and toss again to coat. Add salt and pepper to taste. Divide greens equally among serving dishes.
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In a small bowl, toss strawberries with vinegar, sugar and additional salt and pepper to taste. Spoon over greens. Scatter almonds overtop and serve immediately.
Recipe Notes
Sweet onions are mild. The best-known variety is Vidalia. If desired, substitute red onion. Cane sugar is likely to be filtered through bone char, while beet sugar is not. Most labels don’t indicate the source of the sugar. If you are following a vegan diet, use unbleached organic sugar that has not been filtered through bone char, or a sweetener such as agave syrup. To toast almonds, cook them in a dry skillet over medium heat, stirring often, for 2 to 3 minutes, until golden and aromatic.
For more recipes visit my recipe section. Enjoy!
Courtesy of The Complete Leafy Greens Cookbook by Susan Sampson © 2013 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.
Thank you Cheryl!
Love the variety of food ideas you share with us. Love eating fresh greens. ALwasy me feel ehalthier and there are so many combinations that you can put together. The cone of fries, the apple recipes, the cupcake recipes. Yum! Thanks so much
i’m not sure i could bring myself to eat dandelion
I have never tried dandelions but I have heard the older folks talk about dandelion wine and just boiling them with salt beef
The only way I have tried dandelions is in a tea. I need to try it as a salad. It’s so good for me!
I will try this! Thanks for sharing!
That is a very pretty salad. Sounds delicious too!
i’m not sure i could eat a dandelion
I have often seen people picking dandelion greens but have never tried them. This salad looks so tasty!
I love salads and this looks delicious.I have never tried a dandelion salad before and am intrigued to try this.I love the dressing too.Thank you for posting this.
Thanks for sharing! I want this cookbook and lucky me I have a Gift Card for Chapters!!
that looks yummy
Intriguing! I’ve tried using the heads of dandelions in cooking before, but not the leaves. Thanks for the recipe!
I have never tried dandelions…not sure if I would like them??
This sounds quite delicious, we do try to keep dandelions out of our lawns but perhaps we should cultivate them instead 🙂