Thursday, May 27, 2010
Dinner Salad and Cheeze filled Dandelion Bites
Tonight’s post is more of an idea then it is an actual recipe. Dan was in the mood for gazpacho but I really wanted a salad. So we had both tonight. I saved a little of Dan’s gazpacho to use for my salad dressing and it worked really well. I will definitely be using gazpacho that way again. I have no idea why it took me so long to try it.
To accompany the salad and soup I made dandelion bites. This is a simple concept. You take a dandelion leaf and cut off the bottom of the stem so you have about 4 or 5 inches of the top of the leaf remaining. Place a small amount of nut cheese at the base of the leaf, add a half a sun dried tomato and roll it up. It should be one bite size tasted. Four of these were more than enough tonight with salad for me. You can use any small leaf for this. I warn you these are rich little bursts of flavor. The chewy tomato adds nice textural variation.
For those of you that are wondering these came from the grocery store or farmers’ market. Some raw sources say you can use the ones that come from your yard. I tried one a few days ago to compare them. The flavor and texture is very close. Dandelion greens are commonly used in Italian cuisine. I like to use them as a salad green, in pesto and in soup. They are so nutritious why not use them everywhere you can. If you like bitter greens you should give them a try. A cup of the raw greens contain: 25 calories, 5,588IU of vitamin A, 428mcg of vitamin K, 103mg of calcium, 19mg of vitamin C and 218mg of phosphorus. Here is the link to the stats at nutrition data.
That is going to be it for me tonight. It is time for me to clean up the kitchen and wind down. I am so happy tomorrow is Friday. As usual I will be running my typical Friday errands. However I will be back in the afternoon. Talk to all soon.