Dandelion Greens Salad
1 bunch dandelion greens
2 eggs hardboiled and sliced
1/3 cup walnuts — toasted
1 large leek — sauted until carmelized
Dressing
1 clove garlic
1/4 teaspoon salt
1 shallot — diced
4 teaspoons lemon juice
5 teaspoons olive oil
fresh grated white pepper to taste
Wash, thoroughly dry, and cut dandelion greens into bite sized pieces. Slice 2 hardboiled eggs and set aside. Saute leek in butter or grapeseed oil until crispy. Mash together garlic with salt and combine with all other dressing ingredients. Place in pan and heat gently until warmed. Pour over dandelion greens. Toss gently. Top with egg and toasted walnuts.
NOTES: This is kinda bitter for those who arent used to bitter greens but the flavor is nicely offset by the lemon in the dressing. OH SO good for your liver!
2 eggs hardboiled and sliced
1/3 cup walnuts — toasted
1 large leek — sauted until carmelized
Dressing
1 clove garlic
1/4 teaspoon salt
1 shallot — diced
4 teaspoons lemon juice
5 teaspoons olive oil
fresh grated white pepper to taste
Wash, thoroughly dry, and cut dandelion greens into bite sized pieces. Slice 2 hardboiled eggs and set aside. Saute leek in butter or grapeseed oil until crispy. Mash together garlic with salt and combine with all other dressing ingredients. Place in pan and heat gently until warmed. Pour over dandelion greens. Toss gently. Top with egg and toasted walnuts.
NOTES: This is kinda bitter for those who arent used to bitter greens but the flavor is nicely offset by the lemon in the dressing. OH SO good for your liver!
