Enjoy a sweet, sunshiny dish. This Backyard Dandelion Greens Salad with Dandelion Fritters 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!
Author:Amanda MacArthur
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:Serves 2 to 4 1x
Category:Salads & Dressings
Ingredients
Scale
For the salad:
10 young Dandelions, complete with leaves, washed
A handful of violets or forsythia blossoms, washed
1 egg
1/2 cup flour
1/8 tsp dried thyme
1 pinch salt and pepper
1–2 cups cooking oil
For the dressing:
1 shallot, sliced thinly into rounds
2 tbsp raw apple cider vinegar
1 tsp Dijon mustard
1 tsp honey
1/4 cup olive oil
1 tsp lemon
Pinch of salt
Ground pepper
Instructions
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.
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.
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.
In the bowl you intend to use for your salad, combine dijon mustard, honey, olive oil, and lemon. Whisk together until combined.
Add shallot mixture into the dressing and mix until combined. Add a pinch of salt and a few cranks of freshly ground black pepper.
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!
