(adapted from Vegetarian Cooking for Everyone by Deborah Madison)
This recipe is unique because you warm the vinaigrette before adding it to the salad to slightly wilt the greens. This sweetens their flavor. We loved this picture for this post. Click on it to read how about how the photographer picked this edible and to find a quote from the “Defenders of Dandelions”.
Serves 2-4 (depending on meal)
1 lg. bunch of dandelion greens
2 lg. thin slices of thick bread (sourdough)
1 lg. clove garlic
Salt
Fresh ground pepper
1 lg. shallot, finely diced
5 tsp. sherry vinegar or aged red wine vinegar
6 Tbls. good olive oil
2 hard-cooked eggs, quartered
Sort and clean greens. Trim and discard the long stem and chop remaining leaves into bite-size pieces. Toast the bread in the oven until crisp, then rub it with garlic and break each piece into quarters.
Press garlic, then add the shallot, vinegar and oil. Heat it in a small skillet until it sizzles, then pour it over the greens and toss with tongs. Add the croutons and plenty of salt and pepper. Toss again and garnish with the eggs.
Variations: In place of croutons you can use walnuts. You can also add several very thin slices of Gruyere.
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