If your partner is a carnivore and after asking you “what is for dinner”, the answer is:
“Dandelion salad with cheese”, there is a high likelihood of hearing grumbling or protests.
Please hear me out.
This salad has a heap of fried onion rings.
The dandelions are coated with olive oil, making them taste rich and mellow.
The halloumi croutons are buttery and chewy.
The salad is served at room temperature.
This is a perfect dish for a summer evening. It is served (minus the halloum croutons) at every mezze in Lebanon, with quartered lemons on the side.
Some folks still make it with wild dandelions that were foraged that day. I go to the supermarket and get the organic ones if possible.
INGREDIENTS: 4 servings
- 1 bunch of dandelions
- 2 onions
- 1/4 cup of pine nuts (preferably Lebanese or Turkish)
- 3 cloves of garlic
- Olive oil to fry the onions and dandelions
- Butter to fry the halloumi
- 1 Halloumi cheese, cut in cubes (optional)
- Salt, pepper
- 1 Lemon
- Wash the dandelions well and cut off the tough ends. Boil a few cups of salted water and drop the dandelions in the boiling water for a few seconds until they turn limp (but not too long to preserve their vibrant color).
- Drain the dandelions and set aside. Slice the onions into rings and fry in some oil until golden brown, stirring every couple of minutes and watching them to prevent burning. Mash the garlic with salt in a mortar and set aside. In a smaller skillet, drop a tablespoon of butter and fry the halloumi cubes on all sides till golden; drain on paper towels.
- Drop the pine nuts into the onions and fry them with the onions for 3 minutes until they turn golden. Squeeze the dandelions of any extra water and drop them in the pan with the onions and pine nuts. Add the garlic paste and stir to combine evenly into the greens. Remove from the skillet onto a platter, serve with the cheese croutons and some additional lemons quartered if desired on the side.
After slicing the onions, you can sprinkle them with salt to make them purge their water and fry to a crispier state.
17 Comments • Comments Feed