From the Erewhon cafe straight to your dining room table, a dandelion salad full of vitamins and minerals to nourish and reset…
Today’s fourth and final recipe, made in collaboration with the LA-based independent and family-owned grocer Erewhon, is sure to be a new spring staple, teeming with ingredients to aid in gut health and boosting energy.
Organic Dandelion Quinoa Salad (vegan, gluten-free)
Serves 4-6 people.
8 oz organic green or red dandelion
8 oz organic red quinoa (cooked)
8 oz organic chickpeas (cooked)
1 oz organic green onion (sliced tops and bulbs)
1 1/2 tbsp champagne vinegar
¾ tsp Dijon mustard
½ tsp sea salt
pinch organic black pepper
3 oz organic olive oil
Wash and dry off dandelion, trim off about an inch from the bottom. Cut into ¾” pieces. In a bowl, combine dandelion, quinoa, chickpeas and sliced green onion. In a separate bowl, whisk all dressing ingredients. Pour dressing around the outside of the larger bowl and mix well by folding from outside to the center.
Imagery courtesy of Michael Persico.