Dandelion greens are a staple around our house all year long but not because we eat them!
The greens as it turns out are a favorite of our pet rabbit, Holly, who seems to enjoy them more than anything else she nibbles on.
As I set out to come up with interesting dishes with an emphasis on green for Holy Week, I noticed a bounty of dandelion greens at the Trenton Farmer’s Market and asked what human beings might make of them. “Salad” was the immediate response.
It turns out that these local greens are harvested only for a few weeks at precisely this time of year. They were perfectly fresh and made for an interesting, if a bit piquant, salad experience. I thought their slightly bitter taste — enhanced by a fine mix of ingredients which echo the charoset (apple & nut mix symbolizing mortar) of the Passover Seder plate — and spicy balsamic vinegar, set the right culinary tone for Holy Week.
Green Salad for Holy Week
Ingredients — bunch of dandelion greens, well cleaned, with the ends trimmed off; 1 finely chopped red onion; package grape tomatoes; 2 ounces feta cheese, crumbled; choppped walnuts, apples and hard boiled eggs to taste; 1/4 cup balsamic vinegar; 3 cloves garlic, minced; 3/4 cup extra virgin olive oil; kosher salt to taste.
Directions: in a large salad bowl, break the well cleaned and drained greens in half and add the onion, tomatoes, feta cheese, walnuts, apples and hard boiled eggs and toss gently. Set aside. In a mixing bowl, mix together vinegar, garlic, olive oil and kosher salt and stir well. Drizzle over the salad and then toss gently once again.