For those who loved Ice Age: do you remember the last dandelion? Well, Sid The Sloth was almost right eating it. Almost, but not quite, because one doesn't consume the flower and its stem (waaaay too bitter!).
Let's teach Sid how to make – and eat – a decent dandelion salad. Don't jump in horror: this plant, beside being extremely useful for the health, is also quite savory, when prepared well.
So: in early spring, when taking a leisurely stroll in the nature, look for the specific clumps of the dandelions. Stop to admire the ones sporting the bright yellow flowers, but do not – I repeat, do NOT – pick them; these are "over-ripe", so to speak. Choose instead the clumps that are all green. The younger the leaves, the better. You may want to carry a knife, just in case. Dandelions are difficult to harvest with your bare hands.
Pull the whole pack, because the white part of the young leaf is the best. It should come off with (at least part of) the root and place it in a basket (or something else to hold the harvest; plastic bags do a great job, also, though they aren't as ecological as wooden baskets). Pick as many as you can, because most of the volume will be either washed off or thrown away (I know, I know…).
Back home, proceed to washing the plant. Carefully pick each and every leaf, removing all dirt, sand, dust, maggots, snails and withered or other ways not-good-looking leaves. Wash the remaining salad-to-be several times, until clean (or until you care no more). Place the damn greenery in a large bowl.
Take a piece of pork lard (smoked, if you can get some) and cut into small cubes (the quantity isn't critical, but there should be enough of it). Put the cubes in a skillet or pan and leave them to melt. When melted, pour over some vinegar diluted with water (watch out! the mixture will tend to fizz and sting your arms and face, have a lid ready). Let it simmer for a while, then pour it over the dandelion leaves.
Meanwhile, I hope you already boiled several eggs hard (if not, it is not too late; do it now). Cut them in fours, in pieces or however you enjoy better. Have the pieces ready.
Mix the dandelions with the hot lard-vinegar sauce, add salt and pepper to taste and mix again. Sprinkle the whole with the eggs and, maybe, with some croutons for a crispy feel. Serve hot, with polenta (corn mash, Romanian style) and a cool white wine (or, if you drive, some water).
Snack away!
Let's teach Sid how to make – and eat – a decent dandelion salad. Don't jump in horror: this plant, beside being extremely useful for the health, is also quite savory, when prepared well.
So: in early spring, when taking a leisurely stroll in the nature, look for the specific clumps of the dandelions. Stop to admire the ones sporting the bright yellow flowers, but do not – I repeat, do NOT – pick them; these are "over-ripe", so to speak. Choose instead the clumps that are all green. The younger the leaves, the better. You may want to carry a knife, just in case. Dandelions are difficult to harvest with your bare hands.
Pull the whole pack, because the white part of the young leaf is the best. It should come off with (at least part of) the root and place it in a basket (or something else to hold the harvest; plastic bags do a great job, also, though they aren't as ecological as wooden baskets). Pick as many as you can, because most of the volume will be either washed off or thrown away (I know, I know…).
Back home, proceed to washing the plant. Carefully pick each and every leaf, removing all dirt, sand, dust, maggots, snails and withered or other ways not-good-looking leaves. Wash the remaining salad-to-be several times, until clean (or until you care no more). Place the damn greenery in a large bowl.
Take a piece of pork lard (smoked, if you can get some) and cut into small cubes (the quantity isn't critical, but there should be enough of it). Put the cubes in a skillet or pan and leave them to melt. When melted, pour over some vinegar diluted with water (watch out! the mixture will tend to fizz and sting your arms and face, have a lid ready). Let it simmer for a while, then pour it over the dandelion leaves.
Meanwhile, I hope you already boiled several eggs hard (if not, it is not too late; do it now). Cut them in fours, in pieces or however you enjoy better. Have the pieces ready.
Mix the dandelions with the hot lard-vinegar sauce, add salt and pepper to taste and mix again. Sprinkle the whole with the eggs and, maybe, with some croutons for a crispy feel. Serve hot, with polenta (corn mash, Romanian style) and a cool white wine (or, if you drive, some water).
Snack away!
You reeeally have to cook this dish for me! It's mouthwatering
RăspundețiȘtergereJust wait for the next spring! I betcha we'll all go vegan (thanx, mister boc!)
RăspundețiȘtergere