Great for salads!
OK, the title’s a cross between the classic “Eat your greens,” as grandmothers used to advise, and the once ubiquitous “Eat your Wheaties,” as the Cheerios folks used to advertise. But this time of year, I’m doing something that gives me a sense of being simultaneously virtuous and hedonistic.
Here’s what you do. Pick the dandelions before they blossom, hopefully uprooting them while you’re at it, and then wash the early greens before the plants turn altogether bitter. (Toss the roots aside; that’s the weeding part of the equation.) You then use the tiny leaves as the basis for salads or, I suppose, anything Florentine. Yes, food writer Angelo Pelegrini (a decade before Julia Child) was right in his praises: dandelion greens in season can be glorious. If you like spinach, you’ll understand.
We’ve been delighting on them both as cold salads and as quickly blanched greens, especially with hard-boiled…
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