Dandelion Salad With Grapes
The ingredients of this dandelion salad are kind of wild, but preparation is super easy. Just get creative if you can't find the exact things.
Servings 4 people
Ingredients
- 1 cup grapes ideally seedless and very firm
- 1 bunch dandelion or any bitter leaf will do
- 1 small cucumber cut lengthwise and sliced thin
- handful salanova lettuce leaves
- pecorino cheese shaved
- 1/2 tsp nigella seeds black cumin seeds
- 1/2 red onion sliced thin
- 1 splash of red wine vinegar
- 1 pinch salt
- 1 pinch sugar
- 1 tsp neutral oil
- 1 gulp of live oil
- flaky salt
- a bit of bronze fennel possibly hard to get, a very sweet anise-y herb, you could sub it for fennel fronds (the green fuzzy part or another herb like tarragon, mint or dill.)
Instructions
- Quick pickle the red onion by mixing it with salt, sugar, neutral oil and a splash of red wine vinegar. Press it a bit with your fingers or a spoon and let it marinate for 10 minutes.
- If using dandelion, blanch it for 2 minutes in boiling salted water. Then transfer into ice water to stop the cooking. Drain and chop into small pieces.
- In a large bowl, add flaky salt, a generous splash of red wine vinegar, olive oil and nigella seeds. Add in the grapes, dandelion, onion and cucumber and mix well.
- Pluck and wasch lettuce leaves.
- Arrange the lettuce leaves on a large plate, scoop over the grape mix, making sure to get a lot of the dressing with it to dress the lettuce. Sprinkle over the pecorino shavings and bronze fennel. As always, finish with a generous splash of olive oil.