This morning I read an interesting article in the WSJ. It said more people are eating weeds (Wegmans Food Markets Inc. has seen a 25% increase in sales of dandelion greens for the year to date from the year-earlier period)! I've been a fan of dandelions greens for a few years--they are a tad bitter, but with a sweet dressing they are tasty. In fact, I'm going to pick some up this weekend at the farmer's market.
So I did a little online hunt today for a new recipe. I found this on mariquita.com:
Dandelion Salad with Warm Pecan Vinaigrette
adapted from The Gourmet Cookbook by Reichletal
2 bunches dandelion greens, tough stems discarded
3 T extra virgin olive oil
4 stalks green garlic or 3 cloves garlic, finely chopped
1/4 cup pecans, coarsely chopped
1.5 T balsamic vinegar
1 t salt
1/4 t pepper
Cut top 5 inches from greens and transfer to a large heatproof serving bowl. Cut remaining greens into 3/4 inch slices and add to bowl.
Heat oil in a small heavy skillet over moderate heat. Add garlic and nuts and cook, stirring, until garlic is golden. Stir in vinegar, salt, and pepper. Pour hot vinaigrette over greens and toss to combine.