In one scene from THE DEADLIEST THIEF, Miriam and Judah are having dinner. Among other delicacies, they share a salad of dandelion greens. I’ll let her describe the meal to you:
We were in the dining room. Our couch, flanked by ebony lamp stands, was positioned to face the marble fountain in the courtyard. The low ivory table before us was draped in a bleached linen cloth laden with trays of stuffed olives, boiled eggs, and candied almonds; a platter of the cook’s specialty, thin slices of grilled lamb in a fragrant mint sauce; and a salad of dandelion greens, berries, and melon balls.
Compared to spinach, dandelion leaves have 8 times more antioxidants, 2 times more calcium, 3 times more vitamin A, and 5 times more vitamin K and E. So, why not use dandelion greens in your spring salads?
In the salad pictured here, fresh figs and walnuts sit atop a bed of bitter dandelion greens dressed in a sweet balsamic vinaigrette. And you can prepare it in 15 minutes. Here are the ingredients:
6 fresh figs
1 bunch dandelion greens
1 bag baby spinach leaves
1 C walnuts
2 tsp olive oil
1 tbsp aged balsamic vinegar
Sea salt and cracked pepper to taste.
You could, of course, use the dandelion greens growing in your lawn, but I don’t recommend that. With the herbicides and pesticides people use, I recommend instead that you buy them from your farmer’s market or supermarket.
With nutritious foods like these, Miriam maintains the resolve and energy to hunt down the nastiest scoundrels of her day. To see how she does it, join her in THE DEADLIEST THIEF. Just click here.