Yes, dandelions came into the market today – a sure sign of Spring.
I couldn’t wait to get them home to enjoy as a salad after dinner. There are many ways to enjoy this spring treat. Tonight I rinsed them very well and simply dressed them with a warm, rendered prosciutto fat dressing. I diced some prosciutto fat that still had a bit of meat on it and rendered it with olive oil and some chopped sweet onion over low heat until the diced fat became translucent. While it was still warm I added a big splash of white wine vinegar to make a warm vinaigrette. I added a bit of salt and freshly ground pepper to taste and spooned it over the dandelion. A perfect ending to my dinner!
To learn more about dandelions and a few more recipes:
Another favorite lunch is blanched dandelion served room temperature with cooked gigande beans and topped with burrata cheese and a big drizzle of olive oil (see photo) – squisito!
Look for spring dandelions at :