Dandelion Zing

I named this recipe Dandelion Zing after the explosion of lemon, garlic and chilli that happens in your mouth – feel free to alter and substitute as you see fit. 

Dandelion leaves (the larger the better)

Onion

Garlic 

Chilli (dried or fresh)

Seasoning

Lemon

Parmesan

Take the large Dandelion leaves and blanch in a little water until they are soft and tender, and some of the bitterness has gone – probably about 5 minutes, perhaps a little longer depending on the size. In the meantime, fry a little onion, garlic, chilli (to taste) and seasoning in some oil. Drain the Dandelion, and add the onion, garlic and chilli, and toss together, squeezing a little bit of lemon juice to add some of the zing. Serve topped with grated Parmesan or similar hard cheese, salt and pepper. 

This simple use of Dandelion is particularly good served with a salty bacon or smoked fish such a mackerel – an excellent side dish.