The Feisty Forager: Dandelion
March Madness — Day 10
Dandelion, or dents de lion (lion’s teeth), is purported to be a symbol of hope, love and happiness. At this moment in history we couldn’t need anything more.
Ubiquitous as springtime approaches, its leaves and flower petals can be woven into salads or cooked in bacon fat as a delightful accent to whatever dish you might put on the table.
If eaten raw, a basic vinaigrette is an appropriate accompaniment. My preference is white wine vinegar, olive oil, freshly ground salt and pepper, with perhaps a smidge of Dijon mustard. Garlic or shallots are a welcome addition. Go lightly (especially if using garlic) so that you can taste the true nature of the greens.
If you are looking for a more robust salad experience, try topping with a poached egg, or with toasts topped with goat cheese (see the previous watercress recipe), and with bits of crispy bacon.
This article is one of a month-long series of foraged treasures. For more recipes from the field and forest, check out Appalachian Appetite: Recipes from the Heart of America.
