{"id":29275,"date":"2022-05-12T12:49:50","date_gmt":"2022-05-12T19:49:50","guid":{"rendered":"https:\/\/nourishedkitchen.com\/?p=29275"},"modified":"2024-04-11T10:08:17","modified_gmt":"2024-04-11T17:08:17","slug":"dandelion-salad","status":"publish","type":"post","link":"https:\/\/nourishedkitchen.com\/dandelion-salad\/","title":{"rendered":"Dandelion Salad"},"content":{"rendered":"\n
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You may find plenty of dandelions in your backyard this spring. Instead of tossing them, make this dandelion salad<\/strong>. A zippy, garlic dressing and toasted, herby breadcrumbs provide the perfect accompaniment to the salad.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

\"Dandelion<\/figure>\n\n\n\n

What is it?<\/h2>\n\n\n\n

Dandelions are members of the daisy family, and you'll find their sunny yellow heads popping up in yards and gardens in the springtime. Like many weeds, dandelion greens are edible and they make a delicious salad.<\/p>\n\n\n\n

Dandelion greens taste wickedly bitter, but that's part of their charm. Cooking increases their bitterness, so serving the greens fresh and raw in a salad makes perfect sense (although they are delicious when wilted and served with bacon<\/a>).<\/p>\n\n\n\n

Easily foraged during the spring, dandelion salads always prove to be a favorite when times are hard and finances are stretched thin. They provided a ready source of nourishment during the Great Depression, as well as World War II when food rationing encouraged many home cooks to forage.<\/p>\n\n\n\n

What's in it?<\/h2>\n\n\n\n

At its simplest, a dandelion green salad includes only greens and some sort of dressing. In this version, you'll partner dandelions with a zippy, herb-forward garlic dressing and toasted breadcrumbs seasoned with lemon zest and caraway. The result is fantastic - aromatic, bright, acidic, with just the right touch of salt.<\/p>\n\n\n\n