Lisa Saslove MS, RD

 
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Picture

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!

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