Get into the wild and eat it up!
You don’t need to go to the store to get your greens. Just step outside. It’s spring and nature is starting to offer up a great variety of edible plants, or weeds as those who doesn’t know better would call it, that taste delicious used in a dish or a drink. Dandelion, for example, is a great ingredient in season from now until the end of May. Let the leaves, especially the young, fresh ones, replace the oh, so boring rocket salad in salads and as topping on pizza, in pestos and soups, or use the buds and roots in a stir fry or warm dish. If you take the time to make a dandelion syrup or extract, it’s also perfect in a cocktail or three.
The whole dandelion plant may be used, but it tastes best before it blooms. Clean the plant well, remove the tough stems and let the leaves sit in cold water for 30 minutes to crisp up if used in a salad.
Dandelion salad with poached egg
8 slices of bacon
4 slices of old bread
2 handfuls of dandelion leaves
5 tbsp olive oil
3 tbsp white wine vinegar
2 tbs Dijon mustard
salt and pepper
2 tbsp vinegar
½ tbs salt
5 dl water
Fry the bacon crisp and let drain on some kitchen paper. Break into bits. Dice the bread and toast it in the bacon fat on all sides. Clean the dandelion and iceberg salad, dry well and tear in smaller bits. Finely dice onion and stir with oil, vinegar and mustard. Season with salt and pepper. Heat water with vinegard and salt. Remome from the heat. Crack one egg in a little cup, stir the warm water and pour the egg carefully in. Let it sit for about 4 minutes. Remove with a slotted spoon and drain on some kitchen paper. Serve the poached egg on top of the salad with croutons and bacon and pour the dressing over.
– signed Halvor Digernes/Fuglen Oslo
4 cl aquavite (Lysholm Linie)
1 cl dandelion root and pollen syrup
2 cl lemon juice
4-5 dashes bitters (Dandelion & Burdock bitters from Adam Elmegirab)
1/2 cl egg white
Shake the ingredients without ice for 10 sec. Fill the shaker with ice and shake until cold. Double strain into a chilled cocktail glass and serve with a dandelion leaf.
You make dandelion root and pollen syrup by heating up 15 g dandelion root, 5 g of pollen, 200 ml water and 200 ml sugar until it just reaches the boling point. Turn down the heat and let simmer for 20 minutes. Process in a blender until fine. Let sit for 1 hour and double drain over in a bottle.