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Dandelion egg salad + crostini

dandelion egg salad crostini

A simple and filling salad.

Scale

Ingredients

Instructions

  1. Place potatoes in a big saucepan and cover with cold water. Partially cover saucepan with lid and bring potatoes to a boil over high heat. Lower heat to medium-high and cook potatoes for about 30 minutes, maintaining a simmer, until they’re easily pierced with a thin knife or fork.
  2. Meanwhile, place eggs in another saucepan, cover completely with water and cover saucepan with lid. Bring to a boil over high heat, then remove from the stove and let sit, covered, for 10 minutes or until the potatoes are cooked.
  3. As the eggs and potatoes cook, rinse dandelion greens under water and dry with paper towels. In a small bowl stir together the oil, vinegar and salt; set aside.
  4. Rinse cooked potatoes under cold water. When cool enough to handle, peel the potatoes and slice into small bits. Peel all eggs, halve and thinly slice them. If using bread, this is when you should also toast the bread.
  5. Combine the potatoes and 4 sliced eggs in a large mixing bowl, pour over 1/2 of the vinaigrette and stir until coated. Add the dandelion greens, the rest of vinaigrette and gently mix (with two forks or even your hands) until the potato mixture is evenly distributed all over the dandelion.
  6. Transfer salad to a large serving plate, decorate with the egg you previously saved and serve with bread on the side. Alternately brush toasted bread with oil and add a portion of salad onto each slice. Eat immediately.

Notes

You can always adjust the amount of ingredients used in a salad like this one. Some people prefer more / less potatoes or eggs. Personally I like a lot of both, almost a 50-50 ratio between the greens and the potatoes and eggs.