Dandelion Salad

Serves 4

4 eggs

4 cups of cleaned dandelion greens (only the young and tender variety)

1 cup sugar snap peas

1 bunch scallions

1 bulb fennel

1 small bunch radishes

1 clove garlic

Zest and juice of a lemon

1 tablespoon Dijon mustard

2 tablespoons sherry vinegar

4 tablespoons olive oil

Kosher salt and fresh ground pepper to taste

Fill a medium saucepan two thirds of the way with water. Add your eggs to the water. Place on the stovetop over high heat and bring to a boil. Once the water has come to a boil, let the eggs cook for an additional four minutes. Remove eggs from boiling water with a spoon and sink them into a bowl filled with cold water to stop the cooking process. Peel the eggs and set aside.

Cut the snap peas on a diagonal into 1/8 inch strips. Do the same to the white and light greens parts of the scallion. Discard the darker green tips. Remove the greens and the tails from the radishes and cut them as thinly as possible into rounds with a knife or use a mandolin. Cut the heart out of the fennel bulb and cut rest into thin slices. This can also be done with a mandolin.

In a mortar and pestle, grind the garlic with a big pinch of Kosher salt into a paste. Add the lemon zest and juice, Dijon mustard, sherry vinegar, and olive oil. Season to taste with salt and pepper. Let sit for 20 minutes to let flavors meld. This can also be done in a blender.

Cut the eggs in half widthwise. The yolks should be soft, but not runny. Combine the dandelion greens, snap peas, scallions, fennel, and radishes in a bowl. Season to taste with Kosher salt and pepper. Lightly toss with three tablespoons dressing. Move to a platter. Decorate with the halved eggs. Drizzle with a bit more dressing if desired.

Photographed at Salt Water Farm in Lincolnville, ME

Photos by Greta Rybus

Words by Annemarie Ahearn