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Dandelion salad by Maria Staudt

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Ingredients for 10 servings:

  • 5 bunch dandelions
  • 2 heads of endive lettuce
  • 2 m.-sized onion(s)
  • 3 eggs
  • 2 spring onions
  • Vinegar
  • oil
  • salt and pepper
  • 1 pinch(s) of sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

Finely chop the dandelion and endive and mix. Dice the onions and finely slice the leeks, and add both to the salad. Boil the eggs for about eight minutes and let them cool, then slice them and place them on the salad. Mix the vinegar, oil, salt, pepper, and sugar well and pour evenly over the salad. Tip from Maria Staudt: Pick the dandelions fresh from the field.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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