Dandelion Salad recipe
information
180 calories per serving
ingredients
150 g (5 oz) small, tender dandelion leaves
1 lettuce heart
1 tablespoon white wine vinegar
salt and freshly milled black pepper
1 teaspoon maple syrup
2 tablespoons walnut oil
150 ml (1/4 pint) low-fat natural yogurt
2 tablespoons chopped parsley or cress
50 g (2 oz) shelled walnuts to garnish
1 lettuce heart
1 tablespoon white wine vinegar
salt and freshly milled black pepper
1 teaspoon maple syrup
2 tablespoons walnut oil
150 ml (1/4 pint) low-fat natural yogurt
2 tablespoons chopped parsley or cress
50 g (2 oz) shelled walnuts to garnish
method
1. Thoroughly wash the dandelion leaves several times in lukewarm water, then rinse them in cold water and drain well. Separate the lettuce leaves, wash thoroughly and drain.
2. Beat the wine vinegar with a little salt and the maple syrup until the
salt dissolves.
3. Cut the dry lettuce and dandelion leaves into strips about 3 cm (1 1/2 in) wide, place them in a serving dish and fold in the vinegar mixture.
4. Sprinkle the oil over the salad. Season the yogurt with pepper and parsley or cress and fold the mixture into the salad. Garnish with nuts.
Instead of walnuts, you can sprinkle the salad with slices of radish, in which case season the yogurt with chopped sorrel or wild burnet rather than parsley.
2. Beat the wine vinegar with a little salt and the maple syrup until the
salt dissolves.
3. Cut the dry lettuce and dandelion leaves into strips about 3 cm (1 1/2 in) wide, place them in a serving dish and fold in the vinegar mixture.
4. Sprinkle the oil over the salad. Season the yogurt with pepper and parsley or cress and fold the mixture into the salad. Garnish with nuts.
Instead of walnuts, you can sprinkle the salad with slices of radish, in which case season the yogurt with chopped sorrel or wild burnet rather than parsley.
serving amount
serves 4
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