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This Simple, Seasonal Dandelion Salad Sandwich Is Reason Alone To Have A Picnic

Move over, avocado toast.

Picture this: A warm day with a cool breeze, running your bare feet across freshly cut grass while eating a simple yet seasonal picnic lunch. Sounds blissful, right?

We think so, and asked Chef Jenn Louis to share a picnic-perfect recipe from her latest cookbook, The Book of Greens: A Cook’s Compendium of 40 Varieties, from Arugula to Watercress, with More Than 175 Recipes.

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get your greens on
The Book of Greens
40 varieties and 175 recipes.

Her dandelion salad sandwich is healthy, delicious, and almost too pretty to eat. Key word: almost. There’s no question this recipe will be one of our summer go-tos, making guest appearances at picnics and backyard get-togethers alike.

DANDELION SALAD SANDWICH
(Serves 1)

I originally made this sandwich with kale, which is delicious, too. But I started to wonder what other greens would work as the centerpiece, not just as a garnish, of a sandwich. Dandelion greens shine because of their intensity, and when dressed with lemon juice and olive oil, they are mellowed out just enough and still have a satisfying amount of crunch. What especially appeals to me about this sandwich is the notion of making a salad completely portable.

Ingredients

  •      2 slices seeded whole-grain bread
  •      ¼ cup butternut squash puree
  •      1 medium-boiled egg, cut into 8 slices
  •      Flaky sea salt
  •      1 ounce dandelion greens, thick stems discarded and leaves cut into 1/4 -inch ribbons
  •      A few pieces of shallot or red onion, cut paper-thin with a knife or shaved on a mandolin
  •      Fresh lemon juice
  •      Olive oil

Directions

1. Lay the bread slices on a work surface and spread one slice with a good slathering of butternut squash puree.

2. Line up the slices of egg across the puree, then season the egg with the flaky salt. (This sandwich works just as well you if reverse the layers of egg and greens.)

3. In a bowl, toss the greens and shallot with a squeeze of lemon and a drizzle of olive oil. Season with salt and toss to coat evenly.

4. Place the greens on top of the egg and close the sandwich with the remaining bread slice. Using a serrated knife, cut in half and enjoy immediately.

Reprinted with permission from The Book of Greens by Jenn Louis, copyright © 2017. Photography by Ed Anderson. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

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