Few know the unique healing properties of dandelions. But if you periodically use this plant for food, then you can help the body forever say goodbye to diabetes, obesity, atherosclerosis and kidney disease. The only thing to remember is that there are contraindications.
Combining all the possible parts of this flower with a variety of ingredients, you can cook original dishes for any color and taste. From fresh young dandelion leaves, for example, you can make light spring salads with an unusually delicate flavor. Addition to the main ingredient in different versions of this salad will be eggs, apples, vegetables, spicy greens, nuts and cheese. A mixture of sour cream and mayonnaise, olive oil and mustard, or yogurt with honey is perfect for salad dressing. As a result, the salad will have a spicy, spicy or sweet flavor. In any case, salads with leaves or petals of dandelion will appeal to both adults and children.
Dandelion Leaf Salad - General Cooking Principles
To make the salad as healthy and vitaminous as possible, dandelions should be collected away from the road and from the city. It will be better if it is a sunny and dry morning. It is necessary to take into account that the taste of the leaves is much more pleasant when they have just appeared.
Select among the leaves only whole and intact. Rinse them with cold water and cut off hard stalks. In order for the bitterness to leave the leaves and the animals run away, first dip them in salty cold water for two hours and then in boiled water for several minutes. If these are completely young plants, then they do not need such treatment, since there is practically no bitterness in them.
Cut the leaves for salad can be both straws and finely chopped. It all depends on how the other components of the dish are chopped.
You can combine dandelion leaves with any other greens. They also combine well with vegetables, fruits and smoked meats.
Dandelion Leaf Salad with Curd Cheese
Ingredients:
• 140 g dandelion leaves;
• 120 g of lettuce leaves;
• 35 ml of olive oil;
• 60 g peeled walnuts;
• 1 tbsp. l lemon juice;
• 5 g mustard sauce;
• pinch of nutmeg;
• 100 g soft curd cheese;
• salt to taste.
Preparation:
1. Enumerate dandelion leaflets (select intact, fresh, color-saturated specimens), cut the stems. Soak the leaves prepared for making salad in a bowl of cold water for several hours and rinse thoroughly. So bitterness will go away from the leaves. Then dry them in the air and finely chop.
2. Lettuce leaves sort and wash, dry and chop as the previous ingredient.
3. Dry walnuts a little on a hot hot frying pan. Then cool slightly and peel off a part of the husk, a little cut with a knife.
4. For dressing in a separate bowl, mix olive oil, mustard, lemon juice, nutmeg and salt.
5. Put chopped greens and walnuts in a bowl. Make small dumplings with cottage cheese using two teaspoons or dessert spoons, spreading the cheese from one to the other. Add balls to the bowl.
6. Stir the ingredients and place in a salad bowl. Generously pour the dressing. Serve immediately to the table.
Dandelion Leaf 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 low-fat sour cream;
• 30 g sesame seeds;
• to taste salt and black pepper.
Preparation:
1. Sort dandelion leaves, add salt water and leave in a cool place for two hours. Then rinse the leaves, put on any kitchen towel to drain and finely chop.
2. Cook hard-boiled eggs, cool and peel off the shell. Cut in small pieces.
3. Wash the apple, peel and cut the middle with seeds, and cut the flesh into small cubes.
4. Chop the cheese in a grater. 5. Sesame seeds fry a little in a dry frying pan until they are golden in color.
6. For dressing, mix sour cream, salt and black pepper.
7. Put dandelion leaves, eggs, apple and cheese in a salad bowl. Pour with dressing.
8. Arrange the dish in portions and sprinkle with sesame seeds.
Dandelion Leaf Salad with Citrus Honey Honey Dressing
Ingredients:
• 140 g dandelion leaves;
• 2 tbsp. l fresh lemon juice;
• one orange;
• 120 g chicken breast fillet;
• salt to taste;
• to taste white ground pepper;
• 15 g liquid honey.
Preparation:
1. Enumerate the dandelion leaves, cover with cold water and put on for several hours to remove bitterness. Then rinse in running water, put on a paper towel to dry and arbitrarily chop.
2. Wash the orange, peel off, and cut the flesh into slices.
3. Wash the chicken breast fillet, put it in a saucepan and add hot boiled water, add salt. Put to boil until done. Cool the boiled fillet and chop finely.
4. For dressing, mix lemon juice, salt, white pepper and honey.
5. Put the leaves, chicken fillet and oranges in one bowl, fill and let stand for several minutes. Salad is ready to eat.
Spicy dandelion leaf salad
Ingredients:
• 120 g dandelion leaves;
• 60 g boiled smoked breast;
• 80 g dry rye or black bread;
• garlic clove;
• 2 tbsp. l olive oil;
• 10 ml of wine vinegar;
• salt to taste.
Preparation:
1. Dandelion leaves should be pre-processed. Sort through them and soak in cold water for two hours, rinse and dry, finely chop.
2. Boiled smoked bacon chopped.
3. Peel and crush the garlic.
4. Smash dry bread with your hands into slices, fry in butter and mix with garlic in a separate bowl.
5. In the same bowl add brisket, dandelion leaves, wine vinegar and salt. The ingredients are mixed and put in a portion salad bowl. 6. Serve with your favorite side dish.
Dandelion leaf salad with vegetables and sorrel
Ingredients:
• one cucumber;
• 3-4 radishes;
• one chicken egg;
• 60 g of fresh dandelion leaves;
• 40 g young leaves of sorrel;
• sprig of dill;
• salt to taste;
• to taste ground pepper;
• 30 g sour cream;
• 15 g of mayonnaise sauce.
Preparation:
1. For dandelion leaves, trim the stalks, and soak the selected leaves in cold water with salt for several hours. After that, rinse in running water, air dry, finely chop.
2. Boil an egg hard, cool slightly and peel from the shell, cut into thin slices.
3. Peel and wash the radish, cut into slices.
4. Wash cucumber, peel and cut into slices.
5. Sort out the sorrel and dill herbs in cold water. Then chop finely.
6. Mix sour cream, mayonnaise, salt and ground pepper. This will be the dressing for dressing.
7. In a bowl, mix cucumber, radish, egg, dandelion leaves, sorrel, dill and dressing.
8. Arrange in portions in deep plates and serve with slices of bread.
Dandelion Leaf Salad with Pine Nuts
Ingredients:
• 150 g of fresh dandelion leaves;
• 70 g peeled pine nuts;
• one chicken egg;
• two quail eggs;
• 100 g of any leaf salad;
• 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.
Preparation:
1. To carry out preliminary processing of dandelion leaves. Grind them into mush with a blender.
2. Cook all eggs hard-boiled in soda with salt. After that, cool eggs in cold water, dry and peel.
3. Divide lettuce into separate leaves and rinse thoroughly under running water. Dry on a clean kitchen towel and tear your hands into small pieces.
4. Mix dandelion leaves, lettuce leaves, pine nuts and eggs. 5. In a separate bowl, mix mayonnaise, soy sauce, lemon juice, olive oil. Add white ground pepper and salt.
6. Fill and mix the salad. Put in a large salad bowl or spread out on a la carte plates.
Dandelion Leaf Salad with Peas and Smoked Sausage
Ingredients:
• 100 g of fresh dandelion leaves;
• half a can of canned green peas;
• 120 g smoked sausage;
• 110 g carrots in Korean;
• three tablespoons of mayonnaise.
Preparation:
1. Leaves dandelion wash, finely chop and put in a bowl.
2. Open a jar of peas, drain the water, add half of the peas to the leaves.
3. Remove sausage from sausage and chop it into small strips. Add it with Korean carrots in a bowl.
4. Season the salad with light mayonnaise and mix.
5. Serve with any side dish.
Dandelion Leaf Salad - Tricks and Tips
• Dandelion leaves combine well with nettle, which is preferably blanched before adding to salad.
• Combine dandelion leaves with any other ingredients to your taste. If desired, these leaves can be used in any salad as greens.
• Dress up salads with any sauces to taste.
• From such leaves make preparations 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 herbs for soups or seasonings for meat.
• You can also make a green sauce for salad dressing. To do this, mix with the leaves any finely chopped greens, mashed boiled egg, salt and kefir.
