Description
A fresh and vibrant Lebanese dandelion salad, perfect for vegan diets and served cold.
Ingredients
Scale
- 6 bunches (about 1.5 kg) Dandelions, washed, fresh and young
- 3 Medium Onions, 2 cubed, 1 halved and sliced
- 6 tablespoons (90 ml) Olive oil, divided
- 1 Juice of lemon, optional
- Salt and pepper to taste
- 1–2 cloves Garlic, minced (adjust per taste)
Instructions
- Prep Your Dandelions: Start by rinsing the dandelion greens in cool water. They should look fresh and crisp, free of grit. Soaking them for about 30 minutes can help reduce bitterness, but be cautious to not let them sit too long to avoid them becoming too soft.
- Blanch & Squeeze Greens: Bring a large pot of water to a boil and blanch the greens until they just wilt, which takes about 2-3 minutes. Quickly transfer them to a bowl of ice water to lock in their bright color and keep them tender-crisp. After cooling for a couple of minutes, squeeze out any excess water to avoid a soggy salad.
- Prepare Ingredients: Chop the garlic and slice the onions until finely diced. The aroma will fill your kitchen during this step, creating a comforting scent. Be careful with the garlic, as larger pieces can dominate the flavor of the salad.
- Mix The Dressing: In a separate bowl, whisk together the lemon juice and 6 tablespoons of olive oil until they emulsify and are well combined. Adjust the acidity according to your taste preferences; if it is too tangy, add a touch more oil to soften the flavor.
- Toss Everything Together: In a large mixing bowl, combine the dandelion greens, garlic, cubed onion, and the dressing. Gently toss the ingredients together, being careful not to bruise the greens too much. The look of the vibrant salad will be inviting.
- Season & Serve: Finish by sprinkling salt and pepper over the top to enhance the flavors. Taste the salad to ensure you enjoy the zing from the lemon. For optimal freshness and crunch, serve immediately after preparing. Waiting too long can make the salad limp.
Notes
- Storage Tips: Store any leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months after preparing the greens.
- Expert Tips: If the dandelion greens taste bitter, soaking them in cold water for at least 30 minutes helps mellow the flavor.
- Squeeze out as much water from the greens as possible to concentrate the taste and prevent a watery salad.
- For milder flavor, choose young dandelion greens, which are tender and vibrant.
- Keep the cooking heat low and monitor frequently to avoid overcooking the greens into a mushy texture.
- Reheating Instructions: This salad is traditionally served cold or at room temperature, so reheating is unnecessary.
- Serving Suggestions: Serve alongside grilled meats like kafta, or pair with lentil-based dishes such as mujadara. It also goes well with warm pita bread or dips like hummus.
- Recipe Variations: Top with toasted nuts for added crunch. Add cooked chickpeas for protein. Incorporate fresh herbs like parsley for extra flavor.
- Ingredient Notes: Choose fresh, young dandelion greens that are free from pesticides and chemicals for the best result. For a milder flavor, consider using shallots in place of onions.
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: 0mg