Hi Ben,
Steve is half Pennsylvania Dutch German and introduced me to wilted
lettuce salad. We generally make it several times in the spring with
leaf lettuce, served over mashed potatoes. Did try it one time with dandelion greens, "fun" part of those is trying to get them before they start to flower so we stick with lettuce.
I've read that dandelion greens are best picked while the leaves still have a smooth edge because by the time they develop a saw-tooth edge
they are more bitter. Nonetheless, one time my sister made Saag
Paneer using saw-tooth dandelions and between the cooking and the
heavy spices, the result tasted amazingly good!
Sounds like an interesting way to use the greens. We only did the
dandelion greens once as they appear quite early in the year here and
are usually in bloom before we realise it. Most often we get new leaf
lettuce from the local farmer's market to do the wilted lettuce.
My recipe comes from a Penn Dutch cook book; I'll try to remember
to post it to you.
Thanks!
You're welcome. We made a quick trip to Hawaii (flew out Friday, got
back last night) so I'm sort of jet lagged. I'll post the recipe later
this week when I'm a bit more coherent.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... Mind... Mind... Let's see, I had one of those around here someplace.
--- PPoint 3.01
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