Yield: Serves 4
- 1/2 cup fresh orange juice
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh lemon thyme
- 2 tbsp chopped fresh lemon balm
- 2/3 cup extra virgin olive oil
- 2 cups fresh dandelion leaves, washed and patted dry
- 2 cups fresh spinach, washed and patted dry
- 1 cup sliced wild leeks
- 1/2 cup alfalfa sprouts
- 1/4 cup finely minced fresh parsley
- 1/4 cup fresh dandelion petals
- In a clean jar with a tight-fitting lid or a mixing bowl, combine orange juice, lemon juice, lemon thyme, lemon balm and olive oil. Shake or whisk well to combine. If desired, season to taste with salt.
- In a large salad bowl, combine dandelion leaves, spinach, leeks, alfalfa sprouts, parsley and dandelion petals. Drizzle with enough dressing to coat leaves and toss well.
The light citrus dressing is just right to allow the tangy, bitter taste of the dandelion leaves to have their effect on the body. Should you choose not to let the bitter quality predominate, add 1/2 cup each of chopped apricots and raisins and 1/4 cup almond slivers.
Substitute: Arugula, mizuna, mesclun or sorrel for dandelion leaves; Half red onion, thinly sliced for wild leeks; fresh rose petals or nasturtium flowers for dandelion petals.
Omit: Dandelion petals if unavailable.
Recipe Source: Healing Herbs Cookbook by Pat Crocker