Aegean Dandelion Salad
Pleasantly bitter dandelion greens with lemon and olive oil.
İzmir style
Last updated:
Last updated:
Cabbage-Shoot Salad
Cibes Salatası
Tender cabbage shoots with lemon, garlic and olive oil.
- Prep
- 20 min
- Cook
- 8 min
- Rest
- 15 min
- Total
- 43 min
- Servings
- 4
Ingredients
Method
Pick over the greens, trim woody ends and wash in several changes of clean water. Leave tender stems and leaves in manageable pieces.
Bring a large pan of water to a boil. Add greens and simmer until the stems yield easily to a knife, checking after 6 minutes. Drain without squeezing; cool briefly.
Püf noktası · Kitchen tip
Moist-Heat Cooking
Keep a gentle simmer
Adjust the heat by watching the liquid, rather than relying only on the stove setting.
Whisk lemon juice, olive oil, salt and garlic. Spoon over the warm greens and rest for 15 minutes. Serve with lemon wedges and a little finely grated zest if desired. Refrigerate leftovers promptly.
Püf noktası · Kitchen tip
Mixing, Thickening & Emulsifying
Whisk a smooth dressing
Combine the dressing before it meets the food, so flavor and texture are easier to control.
Cooking guidance
Use tender cabbage regrowth sold as cibes. Generic cabbage leaves and cauliflower florets do not have the same structure.
Buy edible greens from a reliable food supplier and wash thoroughly. Do not rely on a recipe image to identify wild plants.
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