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Slovenian: Dandelion Salad




Source of Recipe


gourmed


Recipe Introduction


Early spring in Slovenia is just the right season for picking dandelion shoots. The very young plants with the serrated leaves and white stems are the best ones for refreshing salads, while you can also add them to pies. Although there aren't any poisonous dandelion varieties, once the flower bud is fully formed the leaves become very bitter, so it is best to avoid picking them.


List of Ingredients




300 gr dandelion shoots, washed and drained
2 medium potatoes, cooked, peeled and sliced
1 hard-boiled egg, sliced
1 clove garlic, finely chopped (or more, if you like)
2 Tbs pumpkin-seed oil or 3 Tbs salad oil (a mixture of pumpkin-seed and other vegetable oils)
wine vinegar to taste
salt to taste





Recipe




Put hot potatoes on dandelion shoots; add egg and sprinkle with garlic. Mix oil, vinegar and salt, pour over dandelion and toss vigorously. Serve with fresh rye bread.