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4 Comments

  1. Rebecca Nolt
    April 7, 2016 @ 8:48 am

    As a child, I spent long hours in our field/yard , to cut tender leaves. My mother, was very particular and made sure we did not have plants with the yellow flowers. Buds were OK!

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    • Serena
      November 30, 2016 @ 9:29 am

      What a great memory, Rebecca. Dandelions were one of the few plants my mother didn’t harvest. I have no idea why and she’s gone now so I can’t ask her. Maybe that was one of the reasons I was so happy with this dish–it was a great novelty to me.

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      • Donafaye
        July 11, 2017 @ 7:25 pm

        My mother made the best salad much like potato salad with the dandelion greens. She took boiled potatoes, boiled eggs, the greens cut very fine and made the cooked dressing as she made for regular potato salad. I have often wanted to try it as I have her boiled dressing recipe but have never done it. She also use wild lettuce instead of the dandelion greens. Never tried it as she said there were two kinds of wild lettuce as one was bitter and I didn’t know the difference in them.

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  2. Isaac
    April 11, 2021 @ 12:21 pm

    I like over mashed potatoes, both the cold dandelion dressing and the hot dandelion bacon gravy. A cool spring day is gooder for hot dandelion bacon gravy and in the the summer that cold dandelion dressing is simply awesome on top of hot mashed potatoes. In summer the dandelion leaves are more bitter-tart than in spring so soaking the leaves in a milk vinegar sugar dressing overnight (Overnight, sugar, vinegar..are key words here)) makes for a wonderful transformation from a bit to bitter to a mild gently sweet dandelion leaf dressing that is delicious ladled over hot mashed potatoes. Bacon pieces or bits go quite well also with the cold dressing.

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