lunch with dandelions . . . a dandelion salad

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

shaved Parmesan

pinch of salt & pepper

.     .     .     .     .

Toss with Lemon Mustard Vinaigrette 

Enjoy!

 Lemon Mustard Vinaigrette

.     .     .     .     .

2 tablespoons freshly squeezed lemon juice

1/2 teaspoon Dijon mustard

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

Enjoy!

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blackberry & walnut salad

This salad can be summed up in just a few words . . .

    . . . a refreshing, sweet and savory salad. It's perfect for 

                                              Spring and Summer.

I served it alongside Roast Chicken Provencal and a fresh French baguette . . . and it was delicious.

It was such an easy meal to prepare . . . with a wonderful play on flavors!

Ingredients for Blackberry dressing

1 1/2 cups fresh (or frozen, thawed) blackberries

2 teaspoons minced shallots

1/4 teaspoon minced garlic

1 tablespoon honey

1/2 teaspoon Dijon mustard

2 tablespoons blackberry vinegar (or substitute raspberry or regular balsamic vinegar)

2 tablespoons balsamic vinegar

1/2 cup olive oil

Salt and freshly ground black pepper

Preparation

Combine 1/2 cup of the blackberries, the shallots, garlic, honey, mustard, and vinegars in a blender and process on high for 10 seconds. Stop and scrape down the sides before continuing. With the machine running, slowly drizzle the oil into the blender until the mixture is slightly thickened and smooth. Adjust the seasonings with salt and freshly ground black pepper, to taste. Strain the dressing through a fine-meshed sieve into a clean container. Set aside until ready to serve, or store in the refrigerator for up to 1 week. Makes about 1 cup.

 

Ingredients for Blackberry Salad

1 lb Baby Spinach Leaves, washed and fully dried

1/2 red onion, very thinly sliced

2 eggs, hard boiled and sliced

6 slices bacon, cooked and crumbled, reserve fat

1/4 cup walnuts, toasted and chopped *optional

1/4 cup fresh raspberries for garnish

1/4 cup fresh blackberries for garnish

Preparation

In a large bowl, gently toss spinach, onion, and egg together. Keep refrigerated while preparing dressing. In a small saucepan over medium heat, combine reserved bacon fat and Blackberry dressing. Heat through for 10 minutes. Pour hot dressing over spinach mixture. Garnish with walnuts and fresh berries. 

Serve immediately.

bon appetit!

For another amazing salad,

be sure and try this one!

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