Dandelion Greens, Beet and Egg Salad

Tender dandelion leaves make a sensational salad. This recipe is modelled after a classic Parisian salad with beets and eggs, but the garlicky vinaigrette has fresh ginger and lime juice to stand up to dandelions' earthy bitter flavour. It still tastes very French, especially served with goat cheese toasts.

Serves: 4

Prepare: 15 minutes

Cook: 8 minutes

Ingredients:

• 2 garlic cloves, smashed to a paste with a little salt
• 1 ½ tsp grated ginger
• 2 tbsp lime juice
• 1 tbsp apple cider vinegar
• 4 medium beets, cooked and peeled
• 4 tbsp extra virgin olive oil
• salt and ground pepper to taste
• 120g dandelion greens, trimmed, washed and dried
• 4 eggs, 8-minute hard-boiled, peeled, quartered and lightly seasoned

1. Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, and apple cider vinegar. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning.

2. Meanwhile, cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.

3. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 4 plates.

4. Garnish each plate with beets, hard-cooked eggs and serve with goat cheese toasts. Alternatively, serve family style with garnishes scattered over the top of the salad.