Dandelion salad

Dandelion Salad Ingredients

The main

  1. Dandelion Leaves 650-700 grams
  2. Pine nuts (peeled) 3 tablespoons

For refueling

  1. Olive oil 50 milliliters
  2. Balsamic vinegar 2 tablespoons
  3. 2 cloves of garlic
  4. Salt to taste
  5. Ground white pepper to taste
  • Main Ingredients
  • Serving 4 servings
  • World Cuisine


frying pan, wooden spoon, deep plate, bowl, whisk, colander, kitchen knife, cutting board, garlic press

Making dandelion salad:

Step 1: prepare the nuts.

If you purchased unpeeled pine nuts, then, in order to ease your task, before removing kernels from the shells, soak everything on 15-20 minutes in boiling water.
Sort the peeled pine nuts, removing those that have changed color.

Step 2: prepare the dandelion leaves.

To prepare the salad, select only young and fresh dandelion leaves. Put them in a colander and douse in hot water to wash away the dirt and remove any grains of sand that have accidentally fallen. Lock the colander on weight and wait for excess fluid to drain from it. Place the washed dandelion greens on a cutting board and cut, chop into thin strips.

Step 3: stew the leaves of dandelion with nuts.

Pour pine nuts on a dry preheated pan and fry them until slightly golden on both sides. You need to do this on medium heat, without leaving the pan for a second, otherwise you can simply not keep track.
Add the leaves of dandelions to the slightly fried nuts and, stirring all the time, cook until they soften.
Put the ingredients prepared in this way in a deep plate and wait until they cool to room temperature.

Step 4: season the salad.

While the ingredients are cooling, prepare a salad dressing. To do this, first peel and chop the garlic cloves using a crush press or an ordinary kitchen knife. Put the prepared garlic in a bowl.
Add the olive oil and balsamic vinegar to the garlic. Mix the dressing well. As a result, it should be almost uniform.
Pour dandelion leaves stewed with nuts with the resulting aromatic mixture and mix. Salt, pepper and serve the finished salad to the table.

Step 5: serve dandelion salad.

Dandelion salad is very good for any meal, especially if the main dishes are heavy. But I recommend eating this salad in the morning to recharge with energy and energy for the whole day. And do not forget about what benefits these spicy and slightly bitter leaves bring to your body.
Enjoy your meal!

Recipe Tips:

- Dandelion leaves have a slight bitterness, however, if you do not like it, then just soak the greens in salted cold water on 30-40 minutes.

- Sometimes this salad is also sprinkled with rye croutons or slices of loaf fried in vegetable oil with garlic.

- Dandelion leaves can also be chopped in a blender and serve, spread on toasts and sprinkled with pine nuts and cheese.