The unique healing properties of dandelions are few known. But if you periodically use this plant as food, then you can help the body to say goodbye to diabetes, obesity, atherosclerosis and kidney diseases forever. The only thing to remember is that there are contraindications.
Combining all possible parts of this flower with a wide variety of ingredients, you can prepare original dishes for every color and taste. From fresh young dandelion leaves, for example, you can make light spring salads with an unusually delicate taste. In addition to the main ingredient in different versions of such a salad will be eggs, apples, vegetables, spiced greens, nuts and cheese. For salad dressing, a mixture of sour cream and mayonnaise, olive oil and mustard or yogurt with honey is perfect. As a result, the salad will have a spicy, savory or sweet flavor. In any case, salads with leaves or dandelion petals will appeal to both adults and children.
Dandelion leaf salad - general principles of preparation
To make the salad as useful and vitamin-rich as possible, it is advisable to collect dandelions away from the highway and from the city. It will be better if it is a sunny and dry morning. It must be borne in mind that the taste of the leaves is much nicer when they just appeared.
Select among the leaves only whole and intact. Rinse them under a stream of cold water and cut off the solid stems. To leave the bitterness from the leaves and the living creatures scatter, dip them first for two hours in salty cold water, and then for several minutes in boiled water. If these are very young plants, then they do not need such treatment, since there is practically no bitterness in them.
You can cut lettuce leaves into strips or chopped finely. It all depends on how other components of the dish are chopped.
You can combine dandelion leaves with any other greenery. They also go well with vegetables, fruits and smoked meats.
Dandelion Salad with Curd Cheese
Ingredients:
• 140 g of dandelion leaves;
• 120 g lettuce leaves;
• 35 ml of olive oil;
• 60 g of peeled walnuts;
• 1 tbsp. l lemon juice;
• 5 g mustard sauce;
• a pinch of nutmeg;
• 100 g of soft curd cheese;
• salt to taste.
Cooking method:
1. To sort through the leaves of dandelion (choose intact, fresh, color-rich specimens), cut the stems. Soak the leaves prepared for salad preparation in a bowl with cold water for several hours and rinse thoroughly. So leave the bitterness from the leaves. Then dry them in the air and finely chop.
2. Sort and wash the lettuce leaves, dry and cut as well as the previous ingredient.
3. Dry the walnuts a little in a dry hot pan. Then cool slightly and peel off part of the husk, cut a little with a knife.
4. For dressing, mix in a separate bowl olive oil, mustard, lemon juice, nutmeg and salt.
5. Put chopped greens, walnuts in a bowl. Make small dumplings from cottage cheese with two teaspoons or dessert spoons, spreading cheese from one to another. Add the balls to the bowl.
6. Mix the ingredients and put in a salad bowl. Pour dressing generously. Serve immediately to the table.
Dandelion Salad with Quail Eggs and Apple
Ingredients:
• four quail eggs;
• 140 g of not young dandelion leaves;
• one apple;
• 70 g of hard cheese;
• 50 g of low-fat sour cream;
• 30 g of sesame seeds;
• salt and ground black pepper to taste.
Cooking method:
1. Sort the leaves of dandelion, add salt water and leave in a cool place for two hours. Then rinse the leaves, put on any kitchen towel for drying and finely chop.
2. Boil hard-boiled eggs, cool and peel. Cut in small pieces.
3. Wash the apple, peel and cut the middle with the seeds, and cut the flesh into small cubes.
4. Grind the cheese on a grater.
5. Slightly fry the sesame seeds in a dry frying pan until a golden color is obtained.
6. For dressing, mix sour cream, salt and black pepper.
7. Put dandelion leaves, eggs, apple and cheese in a salad bowl. Pour dressing.
8. Arrange the dish portionwise and sprinkle with sesame seeds.
Dandelion leaf salad with citrus-honey dressing
Ingredients:
• 140 g of dandelion leaves;
• 2 tbsp. l freshly squeezed lemon juice;
• one orange;
• 120 g chicken breast fillet;
• salt to taste;
• to taste white ground pepper;
• 15 g of liquid honey.
Cooking method:
1. To sort through the dandelion leaves, add cold water and put for several hours to remove the bitterness. Then rinse in running water, put on a paper towel to dry and chop randomly.
2. Wash the orange, peel the peel, and cut the pulp into slices.
3. Wash the chicken breast fillet, put in a saucepan and pour hot boiled water, add salt. Put cook until tender. Cool boiled fillet and finely chop.
4. For dressing, mix lemon juice, salt, white pepper and honey.
5. Put leaves, chicken fillet and oranges in one bowl, season and let stand for several minutes. The salad is ready to eat.
Piquant Dandelion Leaf Salad
Ingredients:
• 120 g of dandelion leaves;
• 60 g of boiled-smoked brisket;
• 80 g of dry rye or black bread;
• clove of garlic;
• 2 tbsp. l olive oil;
• 10 ml of wine vinegar;
• salt to taste.
Cooking method:
1. Dandelion leaves should be pre-treated. Sort them and soak in cold water for two hours, rinse and dry, finely chop.
2. Finely chop the cooked smoked brisket.
3. Peel and crush the garlic into gruel.
4. Break dry bread with your hands into slices, fry in oil and mix with garlic in a separate bowl.
5. Add brisket, dandelion leaves, wine vinegar and salt to the same bowl. Mix the ingredients and put in a portioned salad bowl.
6. Serve with your favorite side dish.
Dandelion Salad with Vegetables and Sorrel
Ingredients:
• one cucumber;
• 3-4 radishes;
• one chicken egg;
• 60 g of fresh dandelion leaves;
• 40 g of young leaves of sorrel;
• sprig of dill;
• salt to taste;
• ground pepper to taste;
• 30 g sour cream;
• 15 g mayonnaise sauce.
Cooking method:
1. At the leaves of dandelion, cut the stems, and soak the selected leaves in cold water with salt for several hours. After this, rinse in running water, air dry, finely chop.
2. Hard-boiled egg, cool slightly and peel, cut into thin slices.
3. Peel and wash the radish, cut into slices.
4. Wash the cucumber, peel it and cut into slices as well.
5. Sort the greens of sorrel and dill and rinse in cold water. Then chop finely.
6. Mix sour cream, mayonnaise, salt and ground pepper. This will be dressing sauce.
7. In a bowl, mix the cucumber, radish, egg, dandelion leaves, sorrel, dill and dressing.
8. Arrange portionwise into deep plates and serve with bread slices.
Dandelion Salad with Pine Nuts
Ingredients:
• 150 g of fresh dandelion leaves;
• 70 g of peeled pine nuts;
• one chicken egg;
• two quail eggs;
• 100 g of any leaf lettuce;
• 1 tbsp. l mayonnaise sauce;
• a pinch of white ground pepper;
• 30 ml of freshly squeezed lemon juice;
• 10 ml of soy sauce;
• 30 ml of olive oil;
• salt to taste.
Cooking method:
1. To pre-treat dandelion leaves. Grind them into pulp using a blender.
2. Boil all eggs hard boiled in soda with salt. After this, cool the eggs in cold water, dry and clean.
3. Divide leaf lettuce into separate leaves and rinse thoroughly under running water. Dry on a clean kitchen towel and tear into small pieces with your hands.
4. Mix dandelion leaves, lettuce, pine nuts and eggs.
5. In a separate bowl, mix mayonnaise, soy sauce, lemon juice, olive oil. Add white ground pepper and salt.
6. Season and mix the salad. Put in a large salad bowl or arrange on serving plates.
Dandelion Salad with Peas and Smoked Sausage
Ingredients:
• 100 g of fresh leaves of dandelion;
• half a can of canned green peas;
• 120 g smoked sausage;
• 110 g carrots in Korean;
• three tablespoons of mayonnaise.
Cooking method:
1. Wash the dandelion leaves, chop finely and put in a bowl.
2. Open a can of peas, drain the water, add half the peas to the leaves.
3. At the sausage, remove the shell and chop it with small strips. Add it with Korean carrots to the bowl.
4. Season the salad with light mayonnaise and mix.
5. Serve with any side dish.
Dandelion Leaf Salad - Tips and Tricks
• The leaves of dandelions go well with nettles, which should be blanched before being added to the salad.
• Combine dandelion leaves with any other ingredients to your liking. If desired, such leaves can be used in any salad as greens.
• Serve salads with any sauce you like.
• From such leaves make blanks for the winter, which can then be used to make salads.
• Dandelion leaves can be added not only to salads. They are also used as greens for soups or seasonings for meat.
• You can also make green dressing for salad dressing. To do this, mix any finely chopped greens, mashed boiled egg, salt and kefir with leaves.
