This week’s recipe from Chef Josh gives you another reason to go outside and enjoy the sunny spring weather... dandelions! Most of us don’t even have to leave our backyards to find them. Dandelions are those pesky weeds that actually are nutrient-rich! Much like kale and arugula, the early spring leaves are a lot more tender than they will be when those yellow flowers try to take over everyone’s lawn.
For those who think eating out of your yard is suspicious, the best compliment Josh received with only a few bites left on the plate was, “Is this a dandelion leaf in the salad?”
Dandelion Hazelnut Salad w/Dijon Vinaigrette:
10 oz dandelion greens (substitute baby arugula or kale if your lawn is dandelion free)
4 medium boiled eggs, peeled and sliced
1/4 cup hazelnuts, toasted
2 TB pickled red onions (or fresh if preferred)
2 TB dijon vinaigrette
1. Put eggs in pot and cover with cold water. Turn on high until it comes to a boil and turn off. Let rest in hot water to your desired temperature (3 minutes for soft, 6 minutes for medium, and12 minutes for hard).
2. Transfer to bowl of ice water and cool before peeling.
CHEF JOSH TIP: If your eggs are very fresh, you can add 1/2 tsp baking soda to help the white not stick to the albumen.
3 TB white balsamic vinegar
1 tsp dijon mustard
1 TB honey
1 egg yolk
1/2 tsp salt
1 pinch black pepper
1/2 cup extra virgin olive oil
2 TB hazelnut oil
1. Blend all ingredients except oils. Slowly drizzle oil in with blender on low speed. Add a couple drops of water as needed if dressing gets too thick.
2. As with all of Chef Josh’s recipes you can substitute many of the ingredients with items that you have on hand and the results will still be delicious!