Monday, April 20, 2020

Wild Dandelion Salad with Honey Balsamic Vinaigrette Dressing 蒲公英沙律


Dandelion is coming back. While many people may not like to see these popping yellow flowers, my husband and I are very happy to welcome them back with open arms. We miss the flavour. The mildly bitter leaves with the sweet balsamic vinaigrette. And the bright yellow flower petals that are so delicious in cookies. We just never have enough of dandelion.

INGREDIENTS:
1-2 cups Dandelion Leaves
3 tablespoons Balsamic Vinegar
2 tablespoons Olive Oil
1 tablespoon Honey

DIRECTION:
1. Rinse the dandelion; drain well.

2. Whisk together balsamic vinegar, olive oil, and honey. Add dandelion leaves; gently mix together. Serve immediately.



No comments:

Post a Comment

Roasted Butternut Squash Soup | 烤葫蘆南瓜湯

Compare to the non-roasted version, roasted butternut squash instead brings a tremendous different in the flavour.  The caramelized s...