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Ingredients
Dandelion Salad with Parmesan Chips
- For the salad:
- 70 grams freshly grated Parmesan
- 2 Tbsps Almond slivers
- 2 bunches Dandelion greens
- 150 grams yellow or red Cherry tomatoes
- For the dressing:
- yellow Bell pepper
- 3 Tbsps white balsamic vinegar
- salt
- peppers
- sugar
- 4 Tbsps mild cold-pressed olive oil
For the salad, preheat the oven to 180°C (approximately 350°F). Line a baking sheet with parchment paper. Mix Parmesan and almonds together in a bowl and then arrange in 12 piles on the baking sheet. Spread each pile into about 5 cm (approximately 2 inches) wide circles. Bake in the preheated oven for about 6 minutes until golden brown. Remove from the oven and cool completely on the sheet.
Rinse dandelion in a bowl of stationary cold water, agitate, shake dry and remove hard stems. Tear dandelion leaves into bite-size pieces. Rinse cherry tomatoes and cut in half or quarters, depending on size. Arrange dandelion salad and tomatoes on four bowls or plates.
For the dressing, rinse bell peppers, cut in half, remove seeds and ribs and finely dice. Mix vinegar in a bowl with one hefty pinch of salt and pepper and a pinch of sugar. Gradually add oil while stirring. Add bell pepper pieces. Drizzle dandelion salad with the dressing and serve garnished with Parmesan chips.