When I was growing up, dandelions were not readily available in stores. I fondly remember my parents and their friends organizing big picnics in grassy mountains and forests. During these outings, the ladies and kids would often go dandelion foraging. My mom would meticulously wash the dandelions and create an incredibly simple and tasty salad. Despite being considered an annoyance by landscapers, this green is highly nutritious, and its slightly bitter taste brings pure joy when combined with garlic, fresh lemon juice, and pure olive oil.
Ingredients:
- 1 Bunch of fresh Dandelion
- 6 TBS fresh lemon juice
- 3 large garlic cloves, mashed
- 1/4 cup olive oil
- 2 tsp salt
Instructions:
- Cut 1/2 inch from the stems of the dandelion and slice them as thinly as possible, resembling shreds.
- Mix all the ingredients together and serve.
