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Backyard Dandelion Greens Salad with Dandelion Fritters

This Dandelion greens salad, plus other edible spring flowers, is dressed in a sweet and slightly acidic apple-cider vinaigrette tossed with sweet violets and forsythia blossoms for garnish. It’s the true spring salad!

Ingredients

Scale

For the salad:

For the dressing:

Instructions

  1. Wash all flowers thoroughly. Discard stems from Dandelions, and as much of the encasement that holds the flower head, while still keeping them in one piece. Trim Dandelion leaves, and set in a bowl of salted water for 10 minutes while you prepare the rest.
  2. For the dressing, in a small bowl, add your thinly sliced shallot rounds, top with apple cider vinegar, and mix. Let sit and macerate for at least 10 minutes as well. 
  3. For the fritters, prepare two small bowls, one with a whisked egg, the other with flour, salt, pepper, and thyme. Heat a small skillet to high with your cooking oil of choice. Dip each flower head in egg, shake, then roll in flour mixture, and add to skillet. They should cook quickly, only a minute or two until browned. Remove from skillet to a paper towel to cool and sprinkle with a pinch of salt and pepper.
  4. In the bowl you intend to use for your salad, combine dijon mustard, honey, olive oil, and lemon. Whisk together until combined.
  5. Add shallot mixture into the dressing and mix until combined. Add a pinch of salt and a few cranks of freshly ground black pepper.
  6. Now add your Dandelion leaves (strain and pat down first) and toss. Top with Dandelion fritters and your garnish of violets and forsythia blossoms. Sprinkle with one last pinch of salt and pepper.  Take a photo, then enjoy!