Dandelion greens are in season right now. You should be seeing these leafy greens at your farmers market or grocery store! Get ’em while they’re young and tender. Go directly to the recipe.
I thought summer was supposed to be laid back and relaxing. So far I feel overwhelmed playing catch up everyday and I definitely feel more frenzied now than I do during the school year. How is that possible?
Friends and family passing through every weekend, sporadic playdates, miscellaneous appointments, and work, work, work. I have been doing less cooking which I miss terribly, but then again, who wants to be hovering over a hot stove during the summer? So naturally, all I’ve been thinking about are salads.
The following recipe is a salad that my mom often makes. It’s so easy and quick. If you’ve been following KM for a while, you know that I haven’t met a bitter green that I didn’t like. And if I have leftovers, I love adding this to my bibim bap!
This recipe has been updated. It was originally published July 2012.
- 1½ pounds dandelion leaves, washed and rinsed
- 2-3 stalks of green onions, sliced thin cross-wise
- 4 cloves of garlic, minced
- 3½ tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 teaspoon Korean red pepper powder (coarse)
- 1 tablespoon toasted sesame seeds, crushed
- 2 tablespoons white vinegar
- Wash and rinse the leaves thoroughly. Cut into 2-inch sections.
- In a small bowl, mix the remaining ingredients for the dressing.
- In a large bowl, toss the greens with dressing right before serving.