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The Irish rely on nutritious greens, particularly dandelions and sorrel, as well as garden lettuces, to make their every day salad. Some of them are innovative. Knock Patrick bowl, for example, includes a center of sliced tomatoes that is surrounded with crisp dandelion greens and topped with a small round of Mitchelstown cheese and a black cherry. Serve this salad with ham or pork.
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| What You Need: |
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1 pound small, tender dandelion leaves
2 cups chopped celery
˝ cup grated raw carrots
1 small onion, peeled and minced
About 1/3 cup sour cream
1 tablespoon fresh lemon juice
Salt, pepper to taste
2 tablespoons chopped fresh dill
1 large tomato, peeled and cut into wedges
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| How To Cook: |
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1. Wash and dry dandelion leaves; cut off roots and discard any bruised leaves; tear into 2-inch pieces.
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2. Combine with celery, carrots, and onion in a salad bowl; toss.
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3. Mix sour cream, lemon juice, salt, and pepper; add to salad; toss.
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4. Add dill and tomatoes and toss again.
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5. Serve at once.
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