Dandelion Greens Warm Salad Recipe

Friends Drift Inn Farm – Recipes

Dandelion Salad Spring Foraged Delight


Backyard Salad Greens – Adventures in Foraging

Come spring, there is a certain pleasure in pulling on muck boots and rambling through wood and pastures. I inspect our garden spot with anticipation. I commune with the blue birds.

When the redbuds begin to bloom, it’s time to harvest the first dandelion greens. Mildly bitter, dandelion greens are a welcome bite of spring. Do you forage?

Sometimes I think the foodie jet set has really lost their grip. When researching my Appalachian News Express column for this week, I discovered a Wall Street Journal article proclaiming dandelions salad greens were retailing for $9.00 a pound.

Seriously? I just go out in the yard and gather them up for FREE. How trendy is that?

Dandelion Salad A forager's delight

If you haven’t tried dandelion greens there is no time like the present. Spring greens are tender and mild. Use them in salads or on sandwiches in place of arugula. Dandelion greens will work in place of spinach or chard in most recipes.

To harvest the greens, just pull or cut the leaves. If you are cooking the greens down, harvest twice as much as you think you need. Trim tough stems. Wash in a gallon of cold water. Wash a second time in fresh water. Wash a third time, including 1 tablespoon of vinegar in the gallon of water.


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About Joyce Pinson

Joyce Friend Pinson is a regional farm-to-table columnist for the Appalachian-News Express. She is a local television host. Her column show and blog, Friends Drift Inn, explores food, gardening, and real life farm-to-table stories from the perspective of a baby boomer in Appalachia. Joyce has a background in agriculture, media, and small business. Joyce is an heirloom gardening addict and home canner. She has a penchant for big hats, pointy toed shoes, and bourbon. Along with her husband Charlie, Joyce really does live in a barn where they ballroom dance. And laugh. And cook. And giggle.