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Dandelion Vinaigrette

This tasty dressing is incredibly nutrient dense. Dandelion provides a number of vitamins and minerals, which are readily extracted into the vinegar. It also promotes healthy digestion. Olive oil adds a boost of antioxidants and rich flavor.
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Course: Salad
Ingredients Equipment Method

Ingredients
  

Dandelion Infusion
  • fresh dandelion greens, roughly chopped
  • apple cider vinegar
Dandelion Vinaigrette
  • 1 1/2 tbsp dandelion infused apple cider vinegar
  • 1/2 cup olive oil
  • 2 tbsp honey
  • 2-3 fresh dandelion leaves finely chopped
  • 1-2 cloves of garlic minced
  • 1 pinch salt

Equipment

  • 2 jar or bottle
  • wax paper if the jar has a metal lid, to avoid corrosion

Method
 

Infused Vinegar
  1. Fill a jar ¾ full with dandelion greens. You can use the flowers, stems, and roots too. All parts of the plant are edible and nutritious.
  2. Pour vinegar over the dandelion, filling the jar to the top with vinegar. Do leave a bit of head space at the top though.
  3. Cap the jar tightly. If the jar has a metal lid, place a piece of wax paper underneath it to help prevent corrosion.
  4. Let infuse for 4-5 weeks in a cool, dark place. Then strain out the herbs and rebottle the liquid. Don’t forget to label your jars! You think you’ll remember what’s in them all, but the truth is, you won’t. (Don’t ask me how I know this.)
Vinaigrette
  1. Add all of the ingredients to a small jar or bottle and cap tightly. Shake vigorously before pouring over a lovely spring salad. Garnish with dandelion flowers, if desired. Store leftover dressing in the refrigerator.