Sprouting up are dandelions– going full speed ahead! If you’d like to make yourself a salad bursting with nutrients and flavor, this is for you!
You might see dandelion growing along the edge of the sidewalk or by the road– DO NOT PICK THESE! It’s probable that they’ve been sprayed with an herbicide, which could be toxic to you. Make sure that you focus on harvesting herbs that are at least 40 feet from the roadside: and that you are also 100% sure have not been sprayed.
Try to pick dandelion leaves that are still small and tender– these have the best flavor and have not turned too bitter yet.
For the salad:
3 cups of dandelion greens
1/2 cup quinoa
arugula greens (optional, if available)
For the dressing:
1/4 cup grey poupon mustard
1/4 cup olive oil
juice of 1 lime
finely minced henbit
salt & pepper to taste
Wash and drain the quinoa, following cooking instructions (usually 1 cup water to 1/2 cup quinoa, boil water, then add quinoa and simmer for 15 minutes until all water is gone). Chill in fridge while making salad.
Wash and spin the greens, making sure all dirt is removed. Break into bite-sized pieces into a large bowl.
Combine dressing ingredients with a whisk or fork in a small bowl.
Toss quinoa into greens, then pour in dressing (make sure you scrape all the goodness out of the dressing bowl!)
Dandelion flower was used for photo was not eaten. The yellow petals can be added as a garnish, if desired, but the green sepals at the base of the yellow should not be consumed.
Enjoy and happy foraging!