Dandelion Recipes


clipart dandelion seeds

Fried Dandelion Flowers
Dandelion Potato Salad
Dandelion Greens and Citrus Salad
Warm Dandelion and Bacon Salad
Dandelion Pesto
Dandelion Petal Sorbet
More Recipes Coming Soon!

Fried Dandelion Flowers

 What You'll Need:
* About 20 dandelion yellow flower heads
(remove the stalks and green parts)
*Olive Oil for frying
*1 beaten egg
*2 Tbsp polenta (cornmeal)
*Pinch of dried thyme and oregano
*Pinch of salt and ground black pepper

1. Rinse the dandelion flowers and gently dry
2. Place frying pan over medium heat, and when hot, add a thin layer of oil to the pan.
3. Mix the polenta (cornmeal) with the salt, black pepper, dried oregano and dried thyme
4. Dip the flowers first in the beaten egg, and then in the seasoned polenta.
5. Fry the flowers in batches, stalk side up, for around 3 minutes or until a golden color.
6. Remove from pan and drain.
7. You can also use any different herbs to suit your taste, or you can even dip the flowers in the egg batter and deep fry them.
8. A great snack that serves about 2-3 people.

--Back to top of page

Dandelion Potato Salad

 What You'll Need:
* 2 cups of fresh dandelion greens
* 2 cups of potatoes
* 2 hard boiled eggs (coarsely chopped after)
* 2 spring onions (scallions), whites and greens, chopped
* 1 tbsp. pickled dandelion buds (regular capers can be substituted)
* 2 tbsp. fresh mint leaves, coarsely chopped
* 3/4 cup canola or olive oil
* 1/4 cup vinegar (lingonberry, white balsamic, or dandelion vinegar)
* 1/4 tsp. salt
* 1/4 tsp. black pepper
* 1 tsp. caraway seeds
* fresh dandelion blossoms to garnish

1. Place the dandelion leaves in ice water to cover and allow to sit for 1-2 hours. Drain, then dry.
2. Thoroughly scrub the potatos and then place in a pot with enough water to cover by 1 inch.
3. Bring potatos to a boil, then reduce heat to a steady simmer and cook until fork-tender (about 20-25 minutes).
4. Drain, and cool to room temperature, then cut into quarter sized pieces.
5. To prepare the viniagrette, whisk together the oil, vinegar, salt, pepper and caraway seeds.
6. Lightly toss together the dandelion greens, potatos, hard-boiled egg pieces, onions, pickled dandelion buds, and mint leaves in a large bowl.
7. Drizzle the viniagrette to taste and serve.

--Back to top of page

Dandelion Green and Citrus Salad

 What You'll Need:
* 1 bunch of dandelion greens, washed, dried and trimmed
* 1 pink grapefruit, segmented
* 1 orange, segmented
* 1 lime, juice and zest
* 2 tsps of honey
* 1/4 tsp smoked paprika
* 2 tbsps olive oil
* 1 tsp salt
* 1/4 small red onion thinly sliced
* 1 tsp salt

1. For the dressing, whisk together the honey, lime juice and zest, smoked paprika, salt and olive oil in a bowl.
2. Cut the dandelion greens in half and transfer to the bowl with the dressing. Toss the greens with the dressing and let sit for 10 minutes.
3. Transfer the dandelions greens to a platter and top with the grapefruit and orange segments, pecan halves, and the red onion slices.
4. Serve and Enjoy!

--Back to top of page

Warm Dandelion and Bacon Salad

 What You'll Need:
* 9-10 ounces of fresh dandelion greens
* 5 ounces of potatos
* 5 ounces of pork belly (uncured, unseasoned bacon)
* 1 shallot, finely minced
* 1 medium yellow onion, finely minced
* 2 tbsps of red wine vinegar
* salt and pepper to taste

1. Wash the dandelion leaves. Use smaller leaves preferably, but if using larger leaves, tear them in halves or thirds.
2. Boil the potatoes (unpeeled) for about 20-30 minutes until done. Peel and mash.
3. Cut the pork belly into 1/2 inch (1 cm) pieces. Sauté them in a small pan until crisped. Keep pork in pan and set aside for now.
4. Using a heavy or cast iron skillet, add the dandelion leaces, smashed potatoes, shallot and onion.
5. On low heat, begin to cook the mixture, stirring frequently. The dandelion leaves will begin to wilt quickly in the heat.
6. While the mixture above is beginning to cook, reheat the skillet that contains the crisped pork belly. When warm, add the vinegar, stirring frequently to cermelize the porlk and vinegar. (about 1-2 minutes time).
7. Add the pork to the dandelion mixture, along with salt and pepper to taste. Stir well to combine and serve immediately.

--Back to top of page

Dandelion Pesto

 What You'll Need:
* 1 large bunch of dandelion greens, washed and roughly chopped
* 1/2 cup of walnuts
* 1/4 cup of olive oil
* 1/4 cup of parmesan cheese
* 5-6 cloves of garlic, peeled
* salt to taste
* French bread or crackers to spread pesto on

1. Bled all of the ingredients together in a blender or food processor until texture is smooth and creamy. Add a dash of water if you need the pesto thinner.
2. To make crostinis for your pesto, toast the slices of french bread or use the crackers as the base.
3. Spread with a thin layer of dandelion pesto, and top with a slice of machego, parmesan or romano cheese.
4. Warm in oven for 10 minutes until cheese is melted.
5. Serve and Enjoy!

--Back to top of page

Dandelion Petal Sorbet

 What You'll Need:
* 1 quart of fresh dandelion blossoms
* 3 cups of water
* 1/2 cup of sugar
* 1/2 cup of mild honey
* 3 tablespoons of lemon juice

1. Immediately after picking the dandelion blossoms, snip off the yellow portions of the petals from the green calyx (the big, tubular part that holds the petals), leaving the bitter white bottoms of the petals still attached to the calyx. Discard the calyxes.
2. Heat the water, sugar and honey in a small saucepan.
3. Once the syrup mix comes to a boil, remove it from the heat and stir in the yellow petals. (the faster you get the petals in the syprup the sweeter your sorbet will be).
4. Cover and let steep for at least one hour.
5. Strain the syrup through a fine sieve.
6. Stir the lemon juice into the syrup mixture.
7. Place in a covered container in the refrigerator to chill overnight (for at least 8 hours).
8. After chilling overnight, freeze the cooled syrup mixture in an ice cream maker. (You can also freeze the mixture on a baking sheet until solid and then puree it in a strong blender).
9. Once your ice cream maker has finished the process, freeze the sorbet ina covered container to store for no less than 3 days. Remove the sorbet from the freezer 15-20 minutes before serving to make scooping easier.

--Back to top of page



More Recipes Coming Soon!