Ingredients
- A large handful of young dandelion leaves (picked from a clean, unsprayed place) or shop-bought dandelion greens
- 2 handfuls of rocket
- 1 ripe pear, cored and thinly sliced
- 30 g walnuts, toasted
- 1 tbsp pumpkin seeds
- A few shavings of Parmesan or crumbled blue cheese (optional)
For the dressing
- 3 tbsp extra virgin olive oil
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp raw honey or maple syrup
Method
- Prepare the leaves: wash the dandelion leaves well and tear any large ones. Choose young, tender leaves picked before the plant flowers, as they are the least bitter.
- Make the dressing: whisk the dressing ingredients and season.
- Assemble: toss the leaves with the pear and dressing.
- Serve: scatter with walnuts, seeds and cheese, if using. Eat as a starter to wake up the appetite.
Why it's good for you: Dandelion is one of the most valued bitter herbs in Western herbal medicine, traditionally used as a gentle tonic for the liver and digestion. Eating bitter leaves at the start of a meal encourages the flow of digestive juices. The sweetness of pear balances the bitterness beautifully. (Read more in Bitter Is Better.)
Good to know: Pick dandelions away from roadsides, dog-walking areas and places that may have been sprayed. Dandelion leaf is a natural diuretic; check with your GP or pharmacist if you take diuretics or lithium. The cheese makes it vegetarian rather than plant-based.
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