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Slovenian Dandelion Salad
by Guest Blogger, Mary Lou Deyak Voelk
Photo Credit: Frank and Debbie Deyak of Winton, MN
Sixty to sixty-five years ago, an array of fresh vegetables during the winter months was an uncommon site in the local grocery store. The last salads of the season came from the endive crop that daddy would keep covered to keep away the frost and snow. Living in northern Minnesota, our family depended upon the jars of canned vegetables and fruits that were stocked in the basement cold room and that spoonful of cod liver oil each morning before going to school.
With the coming of spring, I was always on the alert for the first greening. Perhaps it would be dandelion! The presence of the “ladies with babushkas” on our school lawn meant the dandelions were ready for the picking. Other than the maintenance people, the only persons who ever set foot on the lawn were the “Slovenian ladies”. It was a win-win situation. Families had their salad, and our school lawn never had a dandelion flower! The babushkas were to keep away the mosquito!
Today, there is more reason that just being a Slovenian for eating dandelion . Dandelion is highly nutritious and has medicinal properties. All that is needed are the young fresh washed dandelion shoots and leaves. From then on there is a smorgasbord of foods that can be added as well as several dressings. Several are listed below.
Dandelion Salad ( Regratova solata)
Pick greens early in Spring when leaves are most tender, and before flowering. Wash well.
Recipe # 1:
4 cups dandelion shoots/leaves
Salt to taste
2 sliced or diced hard boiled eggs
2 Tbps of Olive oil
2 Tbsp vinegar.
Recipe # 2
4 cups of dandelion greens
3-4 strips Bacon
1 Tbsp flour
½ cup water
¼ tsp each of salt and sugar
3 Tbsp Vinegar
Cook bacon, drain on paper towel. Crumble Blend flour into the bacon drippings, gradually adding vinegar and water. Cook till smooth and thick, stirring constantly. Add seasonings. Pour over dandelion greens. Sprinkle top with bacon crumbles. Serve immediately!
Other additives: ½ cup cooked kidney beans; 2 boiled diced potatoes; caraway seed
About the Photo: My brother and sister in law made this salad up for me. They live in northern MN.
Debbie’s father taught her how to pick dandelion! BTW, they said the young dandelion made this
a very delicious salad.
Mary Lou Voelk
Mary Lou Deyak Voelk
VP Culture & Heritage
Slovenian Women’s Union of America
Mary Lou Voelk is associated with the Slovene Women’s Union, its founding dates back to the beginning of the1900′s.
Hartke is my Favorite Blogger!
2 Comments
Just discovered this and really loved reading it. I am of half Slovenian heritage (by way of Ely, MN and Cleveland) but only recently discovered dandelion greens, as part of my new roots cooking project. My mother tells me her immigrant father used to collect dandelion greens in the city of Cleveland, back in the Depression.
Thanks for stopping by Blair!
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[...] the leaves and yellow blossoms of the dandelion. The young leaves of the dandelion are the most popular spring salad. They cleanse the blood and strengthen the body. People think that, in general, dandelion [...]
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