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Dandelion Salad with Citrus Dressing


    The light citrus dressing goes just right with the tangy, bitter taste of the dandelion leaves.


    Health Benefits of Dandelion

    Pay special attention to the dandelion when choosing salad greens–the dandelion plant is both food and medicine.

    • Dandelion is a champion at cleansing and detoxification, thanks to its slightly bitter juices. It stimulates digestion, flushes out bile and improves liver function.
    • It combats anemia, heals liver disease, lowers blood pressure and flushes the kidneys.
    • Compared pound for pound to most greens, dandelion yields more potassium, vitamins A and C, calcium, iron and choline.
    • Its choline content prevents fats from depositing and supports liver function.


    Only young dandelion leaves are suitable for salads. The more leaves grow, the more bitter they become. For a less-dominating bitter taste, add one-half cup (125 ml) of chopped dried apricots and raisins and one quarter cup (60 ml) of almond slivers. You may also add sorrel and arugula to your leafy greens. Use this recipe as your guide and change it slightly to meet your needs.


    Dandelion Salad with Citrus Dressing


    • 2 cups (500 ml) fresh young dandelion leaves
    • 2 cups (500 ml) fresh spinach
    • 1/2 cup (125 ml) alfalfa sprouts
    • 1/2 cup (125 ml) red onion, finely diced
    • 1/4 cup (60 ml) fresh parsley, finely chopped
    • 1/4 cup (60 ml) fresh dandelion petals, for garnish
    • 1/2 cup (125 ml) fresh orange juice
    • 2 Tbsp (30 ml) fresh lemon juice
    • 1/3 cup (80 ml) extra-virgin olive oil
    • 2 Tbsp (30 ml) pumpkin seed oil
    • 2 Tbsp (30 ml) flax seed oil
    • 2 Tbsp (30 ml) fresh lemon thyme
    • 2 Tbsp (30 ml) fresh lemon balm
    • 1/2 clove garlic, minced
    • 1/2 tsp (2 ml) herbal salt, such as Herbamare or Country Sun
    • Pinch cayenne pepper (optional)



    In a bowl, blend dressing ingredients. Taste and adjust seasoning.


    In a large salad bowl, combine dandelion greens, spinach, sprouts, onion and parsley. Drizzle with enough dressing to coat greens and toss well. Sprinkle with dandelion petals and serve. Serves four.



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.