The art of crafting Dandelion Salad

Commonly found almost everywhere and often dismissed as a mere weed, dandelions hold a secret culinary use. Rather than trampling over them, I gather their leaves into a basket, transforming them into a delectable salad that delights the entire family.

Dandelion, also recognized as the common dandelion, stretches beyond a mere stubborn weed to a remarkable bounty of nature. For centuries, it has found a place in folk medicine, with many familiar with dandelion syrup, especially when it graces abundant meadows and gardens. Beyond syrup, it lends itself to another delightful form—a crisp, light salad that perfectly enhances the flavors of spring and summer meals.

Young dandelion leaves are ideal for crafting delicious and nutritious salads in the early spring, before the plant's blooming period. Their slightly bitter taste complements a variety of additions well and can serve as a great alternative to the more commonly used arugula.

While often dismissed as an annoying weed in Poland, countries like Greece, Italy, and France cherish it as a nutritious component of their diets. It's high time it finds its way onto our plates. Dandelion leaves boast a wealth of vitamins A, B, C, E, and K and minerals, including potassium, calcium, magnesium, phosphorus, iron, zinc, and manganese. They are also rich in fiber, inulin, organic acids, and bitterness, all contributing to their numerous health benefits.

For the best quality, gather dandelions from areas free of road pollution and contaminants.

Ingredients:

• 2 handfuls of dandelion leaves,
• 2 tomatoes,
• 1 cucumber,
• 4.4 ounces of mozzarella,
• 3 tablespoons of olive oil,
• 1-2 teaspoons of Herbes de Provence,
• salt and pepper to taste,
• 1 tablespoon of apple cider vinegar.

How to prepare:

1. Inspect the dandelion leaves closely, removing any impurities.
2. Wash the dandelion leaves thoroughly and soak them in cold, salted water for around 25 minutes to diminish their natural bitterness.
3. Afterward, drain the leaves, pat them dry, and tear them into bite-sized pieces.
4. Dice the tomatoes and cucumber.
5. Break the mozzarella into small chunks.
6. Whisk together olive oil, Herbes de Provence, salt, pepper, and apple cider vinegar in a bowl.
7. Mix all the salad components and evenly coat with the prepared dressing.

Your simple dandelion salad is now ready to be enjoyed. Bon appétit!