Dandelion Leaf Salad with Cherry Tomatoes
4 servings
20 minutes
Dandelion leaf salad with cherry tomatoes is a true spring freshness on your plate. This recipe is rooted in Italian culinary traditions where simplicity and naturalness of ingredients play a key role. Dandelion leaves, known for their slight bitterness, pair wonderfully with sweet cherry tomatoes to create a perfect balance. The dressing made from pumpkin oil, apple cider vinegar, and mustard adds rich aroma and spicy notes to the dish. Boiled eggs, onions, and herbs complete the picture, giving the salad nutrition and vibrant flavor. This salad is perfect as a light standalone dish or an exquisite complement to main meat and fish dishes. Try it — and feel the spirit of Mediterranean cuisine!
1
Boil the eggs hard and slice them.
- Chicken egg: 2 pieces
2
Wash and chop the dandelion greens.
- Dandelion leaves: 400 g
3
For the dressing, whisk pumpkin oil with apple cider vinegar and mustard. Add salt, pepper, chopped onion, and chopped herbs.
- Pumpkin seed oil: 4 tablespoons
- White wine vinegar: 2 tablespoons
- Mustard: 1 teaspoon
- Tarragon: to taste
- Onion: 1 head
- Salt: to taste
- Ground white pepper: to taste
4
Cut cherry tomatoes in half. Combine with eggs and dandelion greens. Dress the salad with sauce.
- Cherry tomatoes: 8 pieces
- Chicken egg: 2 pieces
- Dandelion leaves: 400 g
- Green: 1 bunch