Dandelion and Chicory Salad with Ginger and Cilantro Dressing

Posted by Diana van Eyk on April 14th, 2011

Thanks to Nelson’s Academy of Classical Oriental Sciences for this wonderful spring recipe.

photo: Creative Commons, daveeza's photostream

Here is a yummy spring salad that contains nicely balanced flavours and elements. The greens are bitter which is the perfect flavour for the season, balanced by the ginger and other savory ingredients. The salad is beautiful with the deep green of the dandelions, red jewels of the gou ji berries and the light, creamy dressing.

Salad
4 C. tightly packed dandelion greens, chopped
4 C. tightly packed spinach, chopped
1/2 C. walnuts
1/4 C. Gou Ji Zi (lycium or wolf berries)

Dressing
1/4 C. lime juice
1 inch peeled fresh ginger root
1 small clove garlic, peeled
1 small shallot or onion, peeled
1/2 C. tightly packed cilantro leaves
3/4 tsp. sea salt
1/8 tsp. ground Szechwan peppercorns
2 tbsp. naturally sweetened orange marmalade
1/4 C. extra virgin olive oil

photo: Creative Commons, [cipher]‘s photostream”

Place dandelion greens, spinach, walnuts and gou ji berries in a large salad bowl. Place ingredients for the dressing in a food processor and process for one minute or until combined. Pour 1/3 cup dressing over the salad ingredients just before serving and toss well.

Use the left over dressing on pasta or in a rice salad.

Not only is this salad packed with intense flavors, beautiful colors and vitamin rich ingredients, but there are also beneficial herbal ingredients that nourish your liver, eyes and brain. Enjoy!!