preparation: 15 min | cooking: 15 min | difficulty: ★★★★★

© 2010 Tony El Batal

serving portion: 4 persons

ingredients

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• 500 g (17.64 oz) dandelion leaf

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• 4 large onions, sliced

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• 3 garlic cloves, crushed

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• 100 ml (3.38 fl oz) olive oil

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• 100 ml (3.38 fl oz) lemon juice

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• 1 tsp salt

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directions

1. Clean and wash the dandelion, cook in boiling water with a little salt and baking soda.

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2. Remove from water; let cool by pouring cold water; then squeeze and coarsely chop the dandelion.

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3. In a skillet add oil and cook onions until translucent then remove half of them and set aside; continue frying the other half until caramelized; then keep aside to garnish.

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4. In the same skillet fry garlic and the cooked onions you removed earlier cook until golden; add the dandelion and salt; cook for 10-15 minutes on medium heat and keep stirring until most of the moisture has evaporated; turn off the heat and add the lemon juice; let cool.

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5. Serve the dandelion cold and garnish with the caramelized onions.

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