Hortopita (Weedy Spanakopita)
Makes 8 small slices About 10 cups chopped fresh weeds such as dandelion, fat hen, mallow, nettle and sow thistle1 cup of oxalis leaves if they are in season. If not, use French sorrel or add a squeeze of lemon juice to the greens while they are cooking.1 cup finely sliced leek¾ cup finely chopped […]
Dandelion, Pear and Walnut Salad
Serves 4 as a side dish 1 ripe but still firm pear or a crisp, tart red or pink apple ½ cup walnuts4 spring onions1 cup of gently-compressed dandelion greens Dressing2 tablespoons extra virgin olive oil1½ tablespoons lemon juice1 teaspoon of Dijon mustardsalt and pepper Lightly toast walnuts and allow to fully cool. Make the […]
Southern-Italian Dandelion Salad
Serves 2 1 cup of gently-compressed dandelion greens4 eggs, hardboiled until yolks are firm but still tender2 thick slices of good quality bread – stale is best Dressing2 tablespoons extra virgin olive oil1½ tablespoons lemon juice1 tablespoon capers1 clove crushed garlicsalt and pepper 1. Wash and dry the dandelion greens, then chop them roughly across […]