How to Make Dandelion Salad

Dandelion Salad

By Mary Salloum

Young tender Dandelions may be picked in remote fields.

 Ingredients

1 lb. of Dandelion leaves with stems

2 cloves of Garlic

1 ½ tsp. of Salt (or to taste)

¼ tsp. of Pepper

Juice of 1 large Lemon

¼ cup of Olive Oil

 Directions

Clean Dandelion leaves, changing the water several times. Chop into 2 – 3 inch pieces. Place in large pot of water with a sprinkle of Salt. Bring to boil over high heat. Cover and cook over medium heat for 20 – 25 minutes. Drain in a colander and rinse under cold running water. Squeeze out excess water with hands. Set aside.

Crush Garlic and Salt together in a large salad bowl. Add cooked Dandelion, pepper, lemon juice and oil. Mix well.

To serve: Tear off pieces of Pita bread and use to scoop up salad for eating. Serve with baked Chicken and vegetables.