This salad is typically made this time of year back home in South Tyrol. The young, tender dandelion plants can be harvested straight from the ground and make for a delicious spring-inspired salad. Stick to young, tender plants unless you thrive on bitter. And include the roots, if you’re lucky enough to get them as they are very nutrient-rich as well.
3 cups lightly packed dandelion leaves
1/2 lb small-sized potatoes, boiled and still warm
3 eggs, hard boiled
4 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp dijon mustard
1/2 small yellow onion
Boil potatoes in plenty of salted water until they are cooked through. Drain and set aside.
Peel eggs, chop egg whites and set aside.
Mix oil, mustard and vinegar with the yolks using a fork and add a pinch of salt and some fresh pepper to taste.
Mince onions and add to the dressing.
Wash and dry the dandelion leaves. Slice finely.
Peel and finely slice potatoes.
Mix greens and potatoes with dressing and sprinkle with egg white.