Dandelion Leaf Salad
A simple salad using fresh dandelion leaves, dressed with a classic vinaigrette.
Ingredients
- 4 cups Fresh Dandelion Leaves (Young, tender leaves are best.)
- 2 tablespoons Extra Virgin Olive Oil
- 1 tablespoon Red Wine Vinegar
- 1 teaspoon Dijon Mustard (Optional, for emulsification and flavor)
- 0.25 teaspoon Salt (To taste)
- 0.25 teaspoon Black Pepper (Freshly ground, to taste)
Instructions
- 1Wash the dandelion leaves thoroughly under cold running water to remove any dirt or grit. Dry the leaves using a salad spinner or pat them dry with paper towels.
- 2In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard (if using), salt, and pepper until well combined.
- 3Place the dried dandelion leaves in a salad bowl. Pour the vinaigrette over the leaves and toss gently to coat evenly. Serve immediately.
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