Dandelion Salad                                

 

1 tbsp. vegetable oil
1 tsp. cider vinegar or lemon juice
2 cups young dandelion leaves
1/4 cup sliced green onions or leeks
2 hard-cooked eggs, sliced
1/2 cup grapefruit or tangerine sections or mandarin oranges
Dandelion blossoms (Optional)

In a small bowl, whisp oil and vinegar. Combine dandelion leaves and onions; add dressing and toss to coat. Arrange on two salad plates; top with eggs and fruit. Garnish with dandelion blossoms if desired. Yield 2 servings. Hints:

  • Dandelion leaves may be used as a substitute in recipes calling for chicory, arugula, escarole or curly endives.
  • Lemon helps mellow the hint of bitterness common in dandelion greens.
  • Use Dandelion blossoms immediately after picking because the flowers will close quickly.

 DAYLILY FRITTERS WITH STRAWBERRIES

 

Batter:

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon cornstarch
  • 1 teaspoons salt
  • 1/4 teaspoon turmeric
  • White pepper to taste
  • 18 ounces water
  •  
  • 4 ounces oil
  • 12 daylily flowers
  •  
  • Sauce:
  • 8 ounces demi-glace
  • 4 ounces strawberry jam
  • 8 strawberries, quartered
  • Prepare the batter: Combine all dry ingredients, then whisk in water.
  • In a saute pan, add oil and heat until it just starts to simmer.
  • Dip the flowers into the batter and quickly fry on both sides, no more than 20 seconds. Place flowers on a towel to drain.
  • Prepare the sauce: Heat demi-glace, add jam and simmer until jam is incorporated into the sauce. Add strawberries, toss and remove from heat.
  • Place sauce on plate and decorate. Arrange flowers on top. Garnish with strawberries.
  • Serves four.
  • Source: Anthony Marsella, executive chef, Johnson & Wales Inn.

 

 

 

 

As a tasty alternative to summer’s usual lemonade try:

 

Hibiscus Tea

(makes 6 to 8 servings, about 2 1/2 quarts (2.4 l )

1

cup (1 1/2 ounce, 45 g) dried hibiscus blossoms

 

1

1-inch (5 cm) cinnamon stick

 

 

ice cubes

 

 

  (63 g) sugar

1.     In a large pot, bring 3 quarts (3 l) water to a boil. Add the hibiscus blossoms and cinnamon stick. Cover and simmer over low heat for 15 minutes. Let cool about 1 hour.

2.     Line a strainer with a double thickness of cheesecloth. Pour tea through prepared strainer into a large thermos or pitcher. Discard solids in the strainer. Pour tea, hot or cold, into ice-filled glasses. Pass sugar substitute separately to add to taste.

 

Edible Flower can be added to Entrees as a summer garnish!