Waiter, There’s a Weed on My Plate

In the past 10 years, dandelions have gone from being a bad weed to a culinary fashion. And now we know that they’re a tremendous source of Vitamin A and iron.

During April and May, you can begin looking for dandelions in the untreated areas of the lawn, around the rim of the garden and in wooded, overgrown areas. Pick the tiny green leaves before the first yellow flowers appear. (In fact, if you cut back the flower heads, you’ll produce greater leaf growth.) Once the flowers have bloomed, the leaves become larger, tougher and too bitter to eat, unless they are boiled.

Dandelion greens taste best with a heated dressing or smoky sausages, which is how we’ve chosen to prepare them here. If you’re like us, you may find a few wild onions in your back woods too--they are a great spring combination with dandelions.

The secret to this potato salad is to cook the potatoes in their jackets and marinate them in vinaigrette while still warm. Waxy potatoes hold their shape best and won’t become mushy from the dressing. The kielbasa makes this a complete meal.

GERMAN POTATO SALAD WITH DANDELION SALAD

1 pound new or long white potatoes, washed

1/2 cup water

2 tablespoons vegetable or olive oil

2 tablespoons vinegar

1/4 teaspoon salt

1/4 teaspoon black black pepper

1/4 cup beef broth

3/4 pound thinly sliced smoked turkey kielbasa

1 tablespoon finely chopped wild onion or green onion

1 tablespoon chopped parsley

Dandelion Salad

Pierce potatoes and place in 2-quart microwave-proof casserole along with water. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH (100% power) 7 to 10 minutes or until tender, turning over and repositioning halfway through cooking. Let stand 10 minutes, or until potatoes can be handled. Drain.

Spear each potato with fork to keep from burning hands, then peel. Cut potatoes into 1/8-inch slices. Place slices in serving bowl.

Combine oil, vinegar, salt, pepper and beef broth in small mixing bowl. Pour mixture over warm potatoes. Let marinate at least 30 minutes at room temperature.

Just before serving, place kielbasa slices in slightly overlapping arrangement in microwave-proof casserole or dish. Cover with lid or plastic wrap, turned back slightly on one side. Microwave on HIGH 3 to 4 minutes or until warmed. Gently fold kielbasa, wild onion and parsley into potatoes.

Arrange Dandelion Salad around rim of round or oval serving platter. Spoon German Potato Salad in center and serve. Makes 4 servings.

Each serving contains about:

432 calories; 1,141 mg sodium; 70 mg cholesterol; 29 grams fat; 27 grams carbohydrates; 17 grams protein; 0.8 gram fiber.

Dandelion Salad

1 1/2 tablespoons red wine vinegar

1/2 teaspoon Dijon mustard

Salt, pepper

3 tablespoons olive oil

2 cups washed and well-dried young dandelion greens

Whisk together vinegar, mustard in large bowl. Season to taste with salt and pepper. Gradually whisk in oil. Add dandelion greens and toss.

This makes for a nice breakfast or midmorning dish. Serve it with bacon or a lower-fat turkey sausage.

PUFFY RICOTTA CHEESE OMELET

1 tablespoon butter

2 eggs, separated

1/2 cup ricotta or small-curd cottage cheese

2 tablespoons milk

2 tablespoons chopped wild onions or green onions

Salt, pepper

1/8 teaspoon cream of tartar

1 cup washed and well-dried young dandelion greens

Place butter in 9-inch microwave-proof pie plate and microwave on HIGH (100%) 35 seconds to 1 minute to melt. Set aside.

Combine egg yolks, ricotta cheese, milk and onions in medium bowl. Stir to blend. Season to taste with salt and pepper.

Combine egg whites and cream of tartar in small bowl and beat until stiff but not dry. Fold egg whites into yolk mixture. Pour egg mixture into prepared pie plate, spreading smoothly with spatula. Microwave on MEDIUM (50% power) 2 1/2 minutes.

Gently move cooked outer edges to center, using spatula and tilting plate, letting less-cooked portions flow to outer rim. Microwave on MEDIUM 3 to 4 minutes more or until set. Fold omelet in half and slice. Arrange on 2 serving plates and line with fresh dandelion greens. Makes 2 servings.

Each serving contains about:

232 calories; 388 mg sodium; 248 mg cholesterol; 16 grams fat; 8 grams carbohydrates; 15 grams protein; 0.5 gram fiber.