DIGGING UP DANDELIONS RECIPES

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DANDELION HEARTS / CROWNS - FORAGER CHEF



Dandelion Hearts / Crowns - Forager Chef image

Dandelion hearts tossed with garlic, chili and anchovy, served on a bed of smooth chickpea puree inspired by the Foje M'bische / Fave e Cicoria of Apulia made with wild chicory. Serves 2-4 as an appetizer or side dish.

Provided by Alan Bergo

Categories     Appetizer    Side Dish

Prep Time 30 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 13

8 oz trimmed and cleaned dandelion hearts / crowns
1.5 tablespoons flavorless oil or a blend of EVOO and cooking oil
Good pinch of crushed red pepper flakes (to taste)
½ teaspoon anchovy paste
1 large clove garlic
1/3 cup bean puree (traditionally more puree is served, but I opted for a cleaner presentation here)
Kosher salt and fresh ground black pepper (to taste)
Wild flowers (to garnish, optional I had a few sprigs of spring beauty)
1 15.5 oz can of chickpeas
3 Tablespoons acorn oil or EVOO
1 large clove garlic (crushed with the back of a knife)
Juice of half a large lemon (roughly 2 tablespoons)
Kosher salt (to taste)

Steps:

  • Lazy bean puree
  • Dandelions
  • Serving

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