Being a rather full day, I wanted to rustle up a quick lunch, and on my way back from a meeting I gathered a few handfuls of young Wild Garlic (Allium ursinum) and Dandelion (Taraxacum officinale) leaves.
Thinking of how the French have traditionally served their dandelions, or Pissenlit as they call it, I decided to create my own variation.
I was intrigued to find that it was actually very filling, even though the amount of the salad I ate was that of a side portion. So if you’re in a hurry, why not try out this Wild Garlic/Dandelion recipe.
Wild Garlic Recipe: Ingredients
- 50g Wild Garlic leaves
- 50g Dandelion leaves
- 200g chopped black olives
- 130g Emmental cheese
- 10 cherry tomatoes
- 1 tbsp rapeseed oil
- 1 tbsp of wine vinegar (either red or white)
- cracked black pepper
Wild Garlic Recipe: Suggested Instructions
- Wash and spin dry the Wild Garlic and Dandelion leaves, then tear into 1″ pieces.
- Roughly chop the black loves and fry in a frying pan in the oil for 60 seconds, drain and set aside to cool.
- Then add the Wild Garlic and Dandelion leaves, plus the vinegar and stir all the time until they have wilted. Empty into a bowl and allow to cool. Once cool add the bacon, Emmentaler cheese, and quartered cherry tomatoes. Season with cracked black pepper and serve.
Serves: 2 side portions
We moved into a house recently with loads of wild garlic growing under the trees at the end of the garden, found this recipe (although didn’t see the beacon in the list, luckily had done in the fridge) and it was fantastic! Thanks!! We’ll definitely check out your book.
This is just my personal perspective but for me foraging wild plants is a way of deepening my connection to nature and improving my health. My understanding is that bacon – as well as being bad news of pigs; animals with the intelligence and sensitivity of dogs, is also extremely unhealthy. I welcome recipes that give ideas for healthy choices, environmentally, ethically and physically. I shall try this out and maybe add a little fried tempe. I find marinading tempe in tamari soya sauce and a little ginger makes it really tasty.
I’ll report back. Any bacon lovers out there, do try it and let me know if you find it fulfilling!