fbpx
Skip to content Skip to footer

Dandelion Green Salad with Pancetta and Pistachios

I recently did an interview with the Austin American Statesman where I went foraging for some dandelion greens to make this delicious salad from my latest book, Modern Pioneering. I called it “hood lunch,” since it was lunch truly derived from my lovely hood in East Austin.

4

Check out my recipe! Dandelion greens are full of nutrients and right at your fingertips. The flavor packs a punch which I balanced with the fat from the pancetta and tang from the Meyer lemon.

6

“Dandelion Green Salad with Pancetta and Pistachios”

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4

Ingredients

  • 1/4 cup diced pancetta or guanciale or bacon
  • 4 Tbsp. unsalted pistachios
  • 2 cups chopped dandelion greens
  • Daylily or dandelion flowers
  • 1/4 medium red onion very thinly sliced or shaved
  • Juice of 1 lemon preferably Meyer lemon

Instructions

  • In a medium saute pan, render the guanciale or pancetta over low heat until it becomes crispy, stirring regularly, about 10 minutes. Add the pistachios and stir for about two minutes more.
  • Add the dandelion greens, flowers and onions, and remove them from the heat.
  • Toss the contents of the pan in the pork fat until the greens and onions wilt slightly, then transfer to a large bowl or platter and serve warm. Balance with the juice of the lemon, to taste. Serves 4 as a side dish.

 

 

2 Comments

  • Alan S.
    Posted July 3, 2015 at 5:36 pm

    Doubds good, however The intRo refers to meyer lemon buT the recipe doesn’t. Clarification please? GraCias.

Leave a comment

0.0/5
Recipe Rating




0
0
Let's stay in touch! Join my mailing list.