Description
A refreshing salad featuring dandelion greens, hard-boiled eggs, and a tangy mustard vinaigrette.
Ingredients
Scale
- 2 (2 large) pasture-raised eggs, hard boiled
- 1/2 head (about 75g) butter lettuce, Boston lettuce, or romaine, torn into pieces
- 1 handful (30g) young dandelion leaves, rinsed and trimmed
- 4 sprigs fresh curly parsley, roughly chopped
- 8 sprigs chives, chopped
- 1 tablespoon (15ml) white wine vinegar
- 11/2 teaspoon (5g) Dijon mustard
- 3 tablespoons (45ml) extra virgin olive oil
- 1/21/2 teaspoon (3g) fine salt
- Edible flowers (dandelion, daisy, violet, pansy, rosemary) for garnish (optional)
- Firm cheese shavings (optional)
Instructions
- Boil the Eggs: Start by boiling the eggs until they are hard. You will know they are ready when the water starts to bubble and steam fills the kitchen. It is key to use slightly older eggs for easier peeling later on. Just keep an eye on the time; overcooked eggs can develop a greenish hue around the yolk.
- Cool the Eggs: Once the eggs are done, immediately transfer them to an ice bath. This not only cools them down quickly but also helps prevent the shell sticking problem. It is super tempting to skip the ice bath, but it makes peeling so much easier.
- Prepare Dandelion Greens: Grab those fresh dandelion greens and rinse them thoroughly; you want to get rid of any dirt. They should feel crisp and vibrant. If they seem too bitter, mix in some milder greens like butter lettuce or romaine to balance things out. Freshness is essential, so do not skimp on quality here!
- Make the Vinaigrette: Whisk together the olive oil, mustard, vinegar, and any additional seasonings you prefer. As you add the oil, keep whisking for a nice emulsification. If it separates, it can be a hassle, so just be persistent. It should have a smooth texture and a tangy aroma when completed.
- Chop and Assemble: Peel and chop the boiled eggs into bite-sized pieces, then toss them gently with the dandelion greens. You will get a lovely mix of textures and flavors. Be careful not to mash the eggs; you want those creamy bits intact for extra richness in every bite.
- Toss and Serve: Drizzle the vinaigrette over the salad and toss gently to coat everything in that tangy goodness. It is best to serve it right away for that fresh crunch. If you wait too long, the greens can wilt and lose that vibrant appeal. Enjoy your sunny salad!
Notes
- Storage Tips: Store remaining dandelion greens in an airtight container in the fridge for up to 5 days.
- Expert Tips: If eggs are hard to peel, consider using slightly older eggs and chill them in ice water right after boiling.
- When dandelion greens taste too bitter, mix in fresh butter lettuce or romaine to balance the bitterness.
- If your vinaigrette is not emulsifying, keep whisking continuously while slowly drizzling in olive oil for a smoother texture.
- For the freshest dandelion greens, it is best to forage them yourself or source from a local market where they are freshly picked.
- When boiling the eggs, take them out of the fridge first to help prevent cracking caused by sudden temperature changes.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg