There’s a cluster of sorrel in the herb garden doing its skyrocketing spring thing, but staying where it belongs. Dandelions, on the other hand, are exploding everywhere without regard to anyone’s boundaries. I’d like to be grateful for this free-spirited perennial which, quite frankly, could learn a lesson from tidy and courteous sorrel.
Not sure if I should feel embarrassed or proud of our dandelion crop, for sure a sign that I need to get to work. If I had a nickel for every dandelion . . . but they’re also great salad stuff this time of year. I thought I’d weed, plus make salad, one stone, two birds. Clean up the garden, feed the compost, feed myself. And it’s not like I won’t have another crop in a day or two.
Dandelion & Sorrel Salad Recipe
Important: Forage only dandelions that are certain to be pesticide free.
A tasty toast to spring, this is a salad with zing, delicious with a piece of grilled fish or chicken, a little goat cheese, or on any sandwich.
Ingredients: A big bunch of dandelion greens, 3 or 4 cups of the smaller tenderest leaves, and about half that amount of sorrel, rinsed and spun dry. I have brassica florets in the backyard – after feeding us all winter long, brassicas have these delicious florets in spring – so I added some along with chives, parsley and a little fresh oregano. Make it your own, but lean toward plenty of dandelion greens and some sorrel. Adjust amount of acidic sorrel to suit your own taste.
Dressing, many possibilities. 1/2 C olive oil/ 3 – 4 T raspberry or red wine vinegar / 1 t garlic or 1 T shallots, finely minced/ 2 t honey, 1 t mustard/ Shake it all up, taste it, make adjustments if needed.
Gourmet’s Warm Hazelnut Vinaigrette
More sorrel recipes: So Sorrel-y
Taraxacum, Native to North America and Eurasia, is a genus of flowering edible plants including dandelions. Dandelion greens are full of vitamins A, C, E, K and calcium, and are natural detoxifiers known for their antiviral qualities and benefits to digestion .