DANDELION GREENS SALAD with cilantro vinaigrette

Dandelion greens are weeds that grow both cultivated and wild. They grow in abundance by the sides of the roads in Sweden and are one of the few edible fresh greens available. Find them in your own garden or at most farmer’s markets. Use only the freshest, youngest dandelion greens you can find, as the older leaves tend to be too bitter and slightly chewy. The bring green leaves can easily be replaced with arugula. 

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DANDELION GREENS SALAD with cilantro vinaigrette

Prep Time10 mins

Cook Time5 mins

Servings: 5 people

Ingredients

Salad

• 2 cups dandelion greens, chopped coarse
• 2 cups butter lettuce, chopped coarse
• 1/4 cup radishes, sliced very thin
• 1 basket Sweet Cape gooseberries, outer husks, removed (1 cup)
• 2 ounces goat cheese, crumbled

Dressing

• 1 small clove garlic, peeled and minced
• 2 tablespoons fresh lime juice
• 2 tablespoons fresh cilantro, chopped
• Salt and pepper to taste
• 4 tablespoons extra virgin olive oil

Instructions

• In a large bowl, combine dandelion greens and lettuce. Stir in radishes, gooseberries, and goat cheese.
• To make the dressing, in a small bowl whisk garlic, lime juice, cilantro, and salt and pepper to taste.
• In a slow stream add olive oil and keep whisking until the dressing is emulsified.
• Toss salad ingredients with dressing and season with additional salt and pepper if desired.