Dandelion Salad

4 servings

15 minutes

Dandelion salad is a true gastronomic discovery rooted in Italian culinary traditions. Dandelions, once considered mere weeds, actually have a delicate bitterness that combined with pine nuts and a zesty garlic dressing transforms into an exquisite dish. Italians value the freshness of natural ingredients, and this salad reflects their philosophy of simple yet deeply rich cuisine. Balsamic vinegar adds a noble tang that softens the natural bitterness of dandelions, while olive oil ties all the flavors together. This salad is perfect for a spring lunch, awakening the taste for life with the first forkful and filling the body with lightness and energy.

Energy value per serving

• Calories: 322.8
• Proteins: 7.7g
• Fats: 23.4g
• Carbohydrates: 19.5g

Ingredients

• Dandelion leaves: 700 g
• Pine nuts: 3 tbsp
• Olive oil: 50 ml
• Garlic: 2 clove
• Salt: to taste
• Balsamic vinegar: 2 tbsp
• Ground white pepper: to taste

Cooking steps

1. Thoroughly wash the young dandelion leaves and chop them.

   Required ingredients:

   • Dandelion leaves: 700 g

2. Roast pine nuts in a dry pan and combine with dandelion leaves.

   Required ingredients:

   • Pine nuts: 3 tablespoons

3. For the dressing, whisk olive oil with balsamic vinegar. Add minced garlic.

   Required ingredients:

   • Olive oil: 50 ml
   • Balsamic vinegar: 2 tablespoons
   • Garlic: 2 cloves

4. Season the salad. Add salt and pepper.

   Required ingredients:

   • Salt:  to taste
   • Ground white pepper:  to taste