I’m all about loaded salads and bowls these days. Must be something about my need for protein and lots of iron, AND the abundance of all the fresh produce at the market. I love that we’re now solidly into Spring and headed into Summer! Yay for local, seasonal produce!
This is a variation of a salad I’ve been eating a lot, and I have another version to share with you next week! Sorry for ALL THE EGGS. I you don’t like eggs or don’t want eggs or if you like your eggs cooked differently, switch it up! I’m just trying to consume 90g protein every day and eggs are such a fantastic (and delicious) way to achieve that (and I happen to not like runny eggs 99% of the time)!
For this recipe, I made two different salads (and ate them both for the same lunch…no shame). One features lightly sautéed dandelion greens, the other fresh baby greens. I sautéed my dandelion greens because they were rather large, tough, and bitter, and I wanted to subdue them a bit. The salad is delicious both with the sautéed greens and the fresh baby greens. The dandelion version is a bit heavier. Both would be scrumptious with a pile of quinoa.
Dandelion Greens with Asparagus, Spring Onions, Radishes, and Egg
2 bunches dandelion greens, lightly sautéed OR 2 large handfuls baby greens
1 bunch asparagus, tough ends discarded and lightly sautéed
1 bunch spring onions, oven-roasted
1 bunch radishes, sliced with mandolin
2 eggs, hardboiled
extra virgin olive oil
freshly squeezed lemon juice
3 garlic cloves
fresh thyme leaves (and blossoms, if available)
red pepper flakes
Roast the spring onions: Preheat oven to 350. Wash spring onions and peel away any tough outer skin. Place on baking sheet, sprinkle with a bit of salt and pepper and fresh thyme leaves, and place butter shavings around onions (about 1 tbsp total). Roast for about 35 minutes. When finished roasting, cut crispy tops off bulb (leave about 1-2 inches of green stem) and crumble. Use these crispy crumbled tops as a garnish (they taste like onion chips!).
Sauté asparagus and dandelion greens: Wash greens and discard tough stems. Heat 1 tbsp olive oil in skillet over medium heat. Add 3 smashed garlic cloves and a dash of red pepper flakes to oil. Cook until garlic is tender, then add greens. Toss and sauté until tender.
Remove dandelion greens from skillet and put aside. Heat an additional 1-2 tbsp olive oil in same skillet, then add asparagus. Sprinkle with a bit of salt and pepper, toss, and sauté. Don’t overcook; you want the asparagus to still have a slight crunch!
Cook eggs: If you don’t already have hard-boiled eggs, start the eggs. Here’s how I like to cook mine: Place eggs in pot and cover with cold water, 1-2″ above the eggs. Place pot on burner on high heat. When water begins to boil, cover pot, and remove from heat. After 7 minutes, place eggs in ice bath. Peel.
Make dressing and prepare other ingredients: In a small bowl, mix together 4 tbsp extra virgin olive oi and 2 tbsp freshly squeezed lemon juice. Add salt and pepper to taste and whisk thoroughly. Slice radishes with mandolin.
Assemble salad: Place greens in bowl, then layer asparagus and spring onions. Add radishes, eggs sliced in half, and a drizzle of dressing. Sprinkle coarse sea salt and pepper (if desired) and fresh thyme leaves and blossoms. ENJOY!
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