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