Easter Dandelion Salad Salade De Pissenlit Pasquale Recipes

Steps:

• Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
• Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

Steps:

• Wash, clean and trim the dandelion greens. Soak for 30 minutes in cold water. Dry and put them in a salad bowl.
• Saute the diced bacon, shaking the pan until the bacon browns a bit; drain on a paper towel and then add to the salad.
• Discard the drippings and add the vinegar to the hot skillet. Bring to a boil and pour over the dandelions. Cover the bowl for five minutes.
• Mix the oils, mustard, salt and pepper into the salad.
• Saute the croutons in the butter and sprinkle on top of the salad.
• Arrange sliced eggs around the edge of the salad.

Steps:

• In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Steps:

• In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.