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Iceberg cucumber and dandelion salad with wild garlic and a fine mustard, yogurt and parsley dressing

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Ingredients for 2 servings:

  • ½ small iceberg lettuce or 1/3 normal sized
  • ¼ cucumber(s)
  • ½ handful of dandelion, young leaves
  • 10 dandelion flowers
  • 3 wild garlic leaves
  • 1 tbsp mustard
  • 4 tbsp yogurt (10%)
  • 2 tbsp water
  • 2 tbsp vinegar
  • 1 tbsp lemon juice
  • salt and pepper
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

Wash and chop the iceberg lettuce. Wash and chop the cucumber. Wash the dandelion leaves and flowers. Wash and chop the wild garlic. Mix all the dressing ingredients and season to taste. Finally, stir in the parsley. Mix everything together and serve.

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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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