It's early May and time for the tender leaves of the young dandelion to emerge and be at their tastiest. Dandelions may be the dreaded invader of spring to the lawn fanatic, but they are a nutritious delight to a green salad and food lover.
Did you know that the dandelion is one of the top 6 herbs in the
Chinese herbal medicine chest, noted to assist the body in combating a
myriad of diseases? According to the USDA Bulletin #8, dandelions rank
in the top four green vegetables in overall nutritional value!
Dandelions are the richest green vegetable source of beta-carotene (a
Vitamin A precursor), and are also rich in fiber, potassium, iron,
calcium, magnesium phosphorous, Vitamin C and the B vitamins (thiamine
and riboflavin). They are even a good source of protein! So would you
rather eat cod liver oil, beef liver or dandelion greens to meet your
body's Vitamin A needs? (Cod liver oil and beef liver are the the only
two food sources that rank higher in Vitamin A than the Dandelion.)
But let us get back to one delight of spring, the dandelion leaf salad. This well-known spring recipe will not only bring you good nutrition, but it will mix wonderful crisp green leaf tastes with the warmth of hot bacon dressing and the tang of the balsamic dressing. The use of the optional goat cheese sprinkles just adds another smooth sensation to your mouth. Ahhh, the wonders of spring found only at the Saratoga Farmers' Market.....
Ingredients:
4 oz fresh dandelion leaves,
large base stems removed,
rinsed and dried
4 strips of M&A Farm bacon
1 tbsp extra-virgin olive oil
1/4 cup chopped shallot (or
yellow onion)
3 tbsp. Saratoga Balsamic and
Honey Concentrate
2 oz crumbled Sweet Spring
Goat Cheese
Directions:
Put dandelion leaves, hand shredded if too large, into salad bowl and put aside. Cook bacon until crisp in a small skillet. Remove the bacon onto a towel to absorb excess grease. Drain the fat from the skillet, leaving 1-2 tbsp. Add olive oil, turn on heat and add shallots and cook lightly. Add the Saratoga Balsamic and Honey Concentrate and bring to boil. Remove from heat and pour over dandelion greens, tossing to coat. Quickly add the crumbled goat cheese (optional) and crumble the bacon over the top. Toss and serve immediately.
But let us get back to one delight of spring, the dandelion leaf salad. This well-known spring recipe will not only bring you good nutrition, but it will mix wonderful crisp green leaf tastes with the warmth of hot bacon dressing and the tang of the balsamic dressing. The use of the optional goat cheese sprinkles just adds another smooth sensation to your mouth. Ahhh, the wonders of spring found only at the Saratoga Farmers' Market.....
Ingredients:
4 oz fresh dandelion leaves,
large base stems removed,
rinsed and dried
4 strips of M&A Farm bacon
1 tbsp extra-virgin olive oil
1/4 cup chopped shallot (or
yellow onion)
3 tbsp. Saratoga Balsamic and
Honey Concentrate
2 oz crumbled Sweet Spring
Goat Cheese
Directions:
Put dandelion leaves, hand shredded if too large, into salad bowl and put aside. Cook bacon until crisp in a small skillet. Remove the bacon onto a towel to absorb excess grease. Drain the fat from the skillet, leaving 1-2 tbsp. Add olive oil, turn on heat and add shallots and cook lightly. Add the Saratoga Balsamic and Honey Concentrate and bring to boil. Remove from heat and pour over dandelion greens, tossing to coat. Quickly add the crumbled goat cheese (optional) and crumble the bacon over the top. Toss and serve immediately.
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