Serves 4
Notes
This simple, nourishing salad makes a great base for a variety of easy proteins- canned tuna, smoked fish, or poached chicken. If you haven’t tried dandelion greens, this salad is a good place to start. To trim them, just remove and discard the tough bottoms of the stems and remove any browned spots on the leaves. Wash well- they can be very gritty. Their bright but somewhat bitter flavor is a great foil for starchy beans, like the chickpeas here. Sometimes in the spring, in vegetable markets, you might find wild dandelions; make sure you try them. They are sold by the pound as a small plant attached to the roots. Cut the roots off, and proceed to use the stems.
Active Time: 35 minutes
Total Time: 35 minutes (includes cooking the eggs)
Ingredients
- Kosher salt
- 2 bunches dandelion greens, trimmed (about 2 pounds)
- Two 15-ounce cans chickpeas, rinsed and drained
- 2 tablespoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- Freshly ground black pepper
- Kosher salt
- 4 eggs, hard-boiled, very coarsely chopped
Directions
Bring a large pot of salted water to a boil. Add the greens, and simmer until they’re very tender, about 15 minutes. Drain them in a colander, and cool under running water. Pat dry, and coarsely chop.
Put the greens in a serving bowl, and add the chickpeas. Drizzle with the vinegar and oil. Season with salt and pepper, and toss well. Add the eggs, toss gently, and serve.
