Wild Garlic & Dandelion Salad

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

  1. Wash and spin dry the Wild Garlic and Dandelion leaves, then tear into 1″ pieces.
  2. Roughly chop the black loves and fry in a frying pan in the oil for 60 seconds, drain and set aside to cool.
  3. 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

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