Karen Schuld Photography: NYC Food Photographer

Sprouts in the Hood

Sprouts in the Hood
Exploring My Hood Through Food and Lifestyle Photography

Saturday, October 9, 2010

Dandelion Greens Flavored with Anchovies

This is one of my favorite salad recipes. The secret flavor ingredients here are anchovies and garlic.

First, in a skillet, brown red potatoes with a couple of anchovies, garlic and a little olive oil. The anchovies will melt and give the potatoes a nice salty flavor. 

After the potatoes have softened, add some raw sunflower seeds and lemon 
zest, throw in a little sea salt and let the sunflower seeds get crunchy.  Last step is throwing in the dandelion greens.   The greens will wilt and all the flavors will merge together, creating a taste sensation.  For a nice finishing touch, mix in a hard boiled egg or two and squeeze lemon juice over your salad.
I can never stop eating this salad.  Something about the mixture of salty, bitter, nutty and sour tastes makes it really special.

Dandelion Greens with Anchovies

First Step: 
 Saute these ingredients together until potatoes are brown and soft.
5 small red potatoes,
5 anchovies, 
6 cloves of garlic, and
3 tablespoons of olive oil.
Second Step:  
Add these ingredients to the potatoes and cook until sunflower seeds brown.
1/4 cup sunflower seeds,
est from 1 lemon,
1 teaspoon of sea salt.

Third Step:  Throw in dandelion greens and stir.

Final step:  Add these ingredients to the mixture:
2 peeled hard boiled eggs,
juice of 1/2 lemon.

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