I had lunch with dandelions today.
Dandelion greens, that is.
Have you ever seen them in your market?
I've seen them at our Farmer's Market on several occasions, and think that their deep, rich green color, length, and unique shape are quite beautiful.
I even paused and thought to myself, "Aren't dandelions weeds?"
But when they are long and graceful, as seen at the Farmer's Market, they can be so pretty that you forget that they are the weed that you curse in your garden.
At a reasonable 99 cents for a large bouquet, I thought I would buy one and bring it home.
I wasn't sure what I was going to do with them, but I felt inspired.
~ lunch with dandelions ~
I added them to one of my sunflower bouquets.
Displayed a small bunch in one of my favorite Anthropologie mugs.
And even made a simple, light and delicious dandelion salad.
a fresh Dandelion Salad
bunch of dandelion leaves
bunch of romaine leaves
cherry heirloom tomatoes
pinch of salt & pepper
Toss with home-made Lemon Mustard Vinaigrette
home-made Lemon Mustard Vinaigrette
2 tablespoons freshly squeezed lemon juice
1/4 teaspoon sea salt
1/8 teaspoon pepper
4 tablespoons extra-virgin olive oil
Combine all ingredients in a small jar with a tight fitting lid.
Shake vigorously for 30 seconds until emulsified.
Dress your salad . . . and
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