Dandelion Greens and Watercress..Great Recipe & Ideas

This is a tremendously healthy salad and first class as a Spring dish as the leaves should be picked before the plant has flowered..when all the life force is packed into the dark green leaves.

Also when buying dandelion greens they should be crisp tender like kale..if they are limp, yet still green, they can be revived by removing 1/4 inch off the root and plunging into very cold water..hold down with a plate for about 30 mins drained then air dried.

if they are limp and yellowing don't purchase they are too old.

Dandelion greens are only at their best in early spring so make the most of them while you can.

They are also delicious when treated like spinach and quickly steamed and topped with poached eggs.



This salad serves 4
2 bunches dandelion greens..remove the tougher stems and tear  into bite sized pieces = 4 cups loosely packed

1 cup minced parsley

1/2 cup minced scallions

1 bunch water cress..also tougher stems removed and then also torn into bite sized pieces 

 1/2 cup sliced cucumber


Method:
Mix all the ingredients together well in a large bowl and chill for 1 hour.
Dress the salad just before serving.
Dressing:
1/4 cup lemon juice

1/2 cup tahini..seasme seed paste (stir the contents of the room temp jar well so it is an emulsion.

1tsp dried tarragon
1 tbsp honey or agave syrup 
2 cloves garlic smashed and minced very fine
sea salt and pepper to taste
 
Mix the lemon juice and tahini well with a whisk or spoon and then add the rest of ingredients..pour over the chilled salad greens and serve right away.