Monday, July 6, 2009
You probably have them growing in your yard. Or your neighbors yard. Sure they might have car exhaust and cat pee on them but all I'm saying is that dandelion greens are incredibly easy to forage. I'm not suggesting that you eat the ones in your driveway but if you go somewhere a little less gross you can get some delicious peppery greens for free from your own neighborhood. I cheated and purchased these from the Cap Hill farmers market but I also like the idea of finding your food. There is something primal and satisfying about coming across things in nature that you can just pick up and eat. That being said, some people don't like to eat dandelion greens raw because they can be a bit bitter (especially the stems). I however enjoy the spicy bitterness of the stems and I love the greens raw. I made a simple salad of dandelion greens, a drizzle of a good Spanish EV olive oil, some 25 year old aged balsamic vinegar, a little sliced spring onion, fresh cracked black pepper, Murray River flake salt, shaved parmigiano-reggiano, and topped off with a fried organic chicken egg. It feels nice to take something that most people spend many an afternoon weeding out of their yards and turn it into a beautiful meal.