I love all the medicinal proprieties of dandelion! It’s a diuretic and a great liver cleanser. The bitter taste might take a moment to get used to, but I find that the smooth flavor of the pancetta makes a perfect complement.
Ingredients
- 8 cups (322 g) fresh dandelion leaves, washed and roughly chopped
- 6 oz (168 g) sliced pancetta
- 2 oz (56 g) shallot, sliced thin
- 2 tbsp (30 ml) balsamic vinegar
- ½ tsp unrefined sea salt
- ¼ tsp freshly ground black pepper
How to Make It
- Place the dandelion leaves in a large salad bowl.
- Cut the pancetta into ½ inch (1 cm) strips. Place them in a nonstick skillet over low heat and cook until all the fat renders and the pancetta turns brown and crisp, about 5 minutes. Remove the pancetta bits from the skillet, leaving the fat behind, and place them on top of the dandelion greens.
- Add the shallots to the skillet with the fat and cook on low heat until they are transparent and fully cooked, about 5 minutes. Add the balsamic vinegar, salt and pepper to the skillet and cook for 1 to 2 minutes. Pour the hot balsamic dressing over the dandelion greens and pancetta and serve immediately.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 223 kcal Calories from Fat: 675 kcal |
|
% Daily Value*
|
| Total Fat 75 g 214% |
Trans Fat 0.0 g |
carbohydrates 57 g 44% |
Dietary Fiber 17 g 45% |
Protein 24 g 48% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |