Dandelion Salad with “Vegan Cracklings”
When I was a child and the first warm, sunny days of spring arrived, like the ones we have now, my grandmother always carried a small bag and a knife with her. You never knew when you might find young, fresh dandelion growing on a meadow or along the path. When she spotted it, we stopped and began to gather it.
Dandelion followed me on walks, across meadows and along country paths. At that time I did not yet eat dandelion salad, but I clearly remember the syrup made from dandelion flowers that we prepared at home. We drank it as a sweet taste of spring.
Today I understand how much richness this simple plant holds. Dandelion is full of vitamins and minerals, but it also carries so many memories. It is one of the first plants that reminds us, after the long winter, that a new season, new energy and new growth are beginning.
Perhaps that is why dandelion is more than just a salad.
It is a small piece of spring on a plate.
Ingredients (for 2 people)
- a large bowl of well-washed dandelion greens
- 2 medium potatoes
- 2 hard-boiled eggs
- 1 large red onion
- 4 tablespoons oat flakes
- 3–4 tablespoons olive oil or pumpkin seed oil
- 2 tablespoons apple cider vinegar or wine vinegar
- salt
- pepper
Preparation
1. Dandelion
Clean the dandelion greens carefully and wash them several times in cold water until the water becomes completely clear. Then drain well.
2. Potatoes
Cook the potatoes with the skin on. When they are cooked, let them cool a little, then peel them and cut them into larger pieces.
Heat a little oil in a pan, add the potatoes and lightly fry them. Then add salt and 2 tablespoons of vinegar, so the potatoes absorb the flavor.
3. Eggs
Boil the eggs until hard, peel them and cut them into slices.
4. Vegan “cracklings” from oat flakes
Finely chop the red onion. Fry it slowly on very low heat until it loses its water and becomes soft and slightly caramelized. This can take some time. Then remove it from the pan and set it aside.
In the same pan heat a little oil and add the oat flakes. Fry them for a few minutes until they become golden brown and slightly crispy, similar to small cracklings.
When the oats are nicely roasted, add the previously fried onion and fry together for another minute or two so the flavors combine.
5. Assemble the salad
In a large bowl combine:
- dandelion greens
- warm potatoes
- oat “cracklings” with onion
If needed add a little more oil, salt and pepper and mix gently.
6. Serving
Place the sliced boiled eggs on top and serve immediately.
Small tip
Warm potatoes, vinegar and crispy oat “cracklings” balance the slightly bitter taste of dandelion. This combination is one of the most popular ways to prepare a traditional spring dandelion salad.