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.

Scrambled Egg with Fiddle Head and Spring Wild Green

Spring finally comes. We can finally forage the delicate greens and add them into our diet. This week, we found fiddle heads, curly dock, and trout lily. Fiddle head is sweet, curly dock is slightly sour, and trout lily is green. I put them all into this scrambled egg and make it into a big breakfast for the family.

Curly dock

The left side is fiddle heads, and the right side is trout lily.

INGREDIENTS:

Wild Edible Spring Green (Fiddle head, trout lily, and curly dock)

6 Eggs

1/4 teaspoon Salt

1/4 teaspoon Sugar

3 tablespoons Vegetable Oil

DIRECTION:

1. Whisk the eggs, salt and sugar together.

2. Bring a small pot of water to a boil over high heat. Add fiddle heads. Blanch them for about 5 minutes to get rid of the bitter taste. Drain well.

3. Heat up the oil over high heat. Add the wild greens and stir fry for about 30 seconds. Add the egg. Keep stir frying until the egg coagulates. Turn off the heat.

Spring greens army son's flavourite.

Japanese Knotweed with Cambozola Cheese and Honey

Japanese knotweed is a wild edible vegetable that has a slightly sour taste. You have to pick them when they are still less than 10 cm long or before they turn woody. Young knotweed is very tender and is best to serve raw on cheese with a drizzle of honey. 

The knotweed stood among the dried leaves.

They somewhat look like asparagus.

Stir fried Chrysanthemums Leave with Garlic

INGREDIENTS:

2 bundles Chrysanthemum Leaves

6 Garlic Cloves, peeled and smashed

1 tablespoon Chinese Cooking Rice Wine

1/2 teaspoon Sugar

3 tablespoons Vegetable Oil

1/2 teaspoon Salt

DIRECTION:

1. In a large pan, heat up oil over high heat.  Add garlic cloves and fry until they are fragrant.

2. Add chrysanthemums; stir fry until the leaves start to wilt.  Add cooking wine and sugar.  Continue to cook for another minute.  Quickly transfer the chrysanthemums to the serving plate.