The season for wild growths and roots has already begun – and at least three weeks earlier than last year. This is good news: It means more freshness and variety sooner.
But even when the bounty is plentiful, we often forget to experiment – especially with new or less popular produce. I can think of one common bit of produce that is sorely neglected because of its mostly unfair reputation. I am talking about the enemy of your lawn, which could become the best friend of your liver if you give it a chance: the dandelion. Let me try to persuade you to use the greens in a salad, with the recipe that you will find below.
Dandelion leaves contain minerals and vitamins, specifically A, C and K. They are a source of calcium and have fair amounts of iron and manganese.
Not a bad start, right? In addition, they are bursting with beta carotene and are believed to have a diuretic effect. Now, that is a great quality, especially since they can be picked in the early spring – right after sugar-shack season – before they become tough. (I find that dandelions are tastiest and most tender before their flowers bloom.) Trust me, your kidneys will thank you.
There is a reason why they have been used for centuries in Chinese medicine for detoxification and to reduce inflammation.
It's easy to pick them yourself, but be sure to choose dandelions from areas that have never been sprayed with pesticides and are at least six feet from roads or any other sources of heavy-metal contamination.
Diane, one of my pickers, grows them in her beautiful, organic backyard. To enjoy the greens to their full potential, wash them carefully under running water and cut off the dark part of the root, though not so much that the dandelion falls apart.
At the restaurant, we serve this salad various ways: Sometimes we add other wild herbs and greens such as young daylilies, or smoked duck fat.
The basic dandelion, pancetta and egg salad can be spiced up with herbs, smoked duck fat or cranberries. JOHN MORSTAD FOR THE GLOBE AND MAIL
At home, this is a great opportunity to get creative. You can easily replace the pancetta with bacon and use the drippings to dress your salad as well.
Try adding dried cranberries. Use the salad as a basic recipe and add variety with items that you have readily available in your garden: Edible flowers and herbs are a great way to spice it up.
Salad of dandelion greens, pancetta and boiled eggs
Ingredients
120 grams dandelion greens
4 slices day-old bread
6 to 7 tablespoons extra virgin olive oil
Salt
Pepper
4 eggs
12 thin slices pancetta
Method
Rinse the dandelion greens gently under water to remove any grit or sand and spread on a towel to dry. Slice the bread into cubes. Toss with a couple tablespoons of extra virgin olive oil to coat, and season with salt and pepper. Spread on a cookie sheet and place in a 350F oven for eight to 10 minutes, just until crunchy.
Cook eggs for eight minutes in simmering water, then run under cold water for a minute of so. Peel and set aside.
In a very hot pan, sauté the dandelion greens in a few tablespoons of olive oil for two to three minutes just until they start to wilt and the edges turn a bit crisp. Season well with salt and pepper. Drain on paper towels.
Spread dandelion greens on the plate. Cut each egg into quarters and spread on the plate as well. Place some croutons around, and top with pancetta slices. Finish by drizzling a little bit of olive oil on top of the salad and sprinkling with freshly cracked pepper.
Serves 4
