1 lg. bu. dandelion greens1 large green garlic, minced 1 fresh onion, finely diced 2 hard-cooked eggs, quartered 2 lg., thin slices of sourdough bread 4 tsp. sherry vinegar or red wine vinegar 5 Tbsp. extra virgin olive oil salt and freshly milled pepper

Carefully sort through greens, then trim, wash & dry well. Trim & discard long stems, then chop remaining leaves into bite-sized pieces. There should be about 6 cups. Toast bread in oven until crisp, then rub with garlic & break each piece into quarters. Pound the garlic with ΒΌ tsp. salt in a mortar until smooth, then whisk in onion, vinegar, & oil. Heat vinaigrette in a small skillet until it sizzles, then pour over dandelion greens while tossing them with tongs. Add croutons & plenty of pepper. Toss again. Serve garnished with eggs. You can use a garlic clove instead of green garlic.

Recipe adapted from Vegetarian Cooking for Everyone, Deborah Madison

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