Dandelion Salad

Posted on in Lunch/Dinner.
Created by Team MuscleEgg using Organic Recipes MuscleEgg.

“Dandelion Greens” by Darya Pino Today’s recipe is a healthy snack option that makes use of dandelion greens, which are the perfect substitute for the difficult-to-find Italian puntarelle leaves, egg whites, pancetta and croutons made from stale bread. What you need

Ingredients

  • 2 large room temperature egg whites (or an equivalent amount of liquid egg whites)
  • 1/2-lb. bunch of dandelion greens
  • 1 tablespoon of fresh lemon juice
  • Freshly ground black pepper
  • Kosher salt
  • 1/2 anchovy fillet (rinsed if salted, drained if oil-packed)
  • 1/2 medium clove garlic
  • 4 ounces of pancetta (sliced into thin ribbons)
  • 1 cup of stale crusty bread (diced into 1/2-inch cubes)
  • 1/2 cup plus 2 tablespoons of extra-virgin olive oil

Instructions

  1. Fill a one-quart saucepan with water and set over high heat.
  2. As soon as the water boils, add in the egg whites and switch to a low enough heat to maintain a gentle simmer.
  3. Cook the eggs for eight minutes.
  4. Drain immediately and let cool.
  5. Cut the stems off the dandelion leaves.
  6. Tear the leaves into bite-size bits.
  7. Pour half a cup of extra-virgin olive oil into a heavy-duty 10-inch skillet. Bring to a simmer over medium heat.
  8. Add in the bread cubes and cook for about two minutes or until they turn golden brown. Stir occasionally using a slotted spoon.
  9. Spoon the croutons onto a paper towel-lined plate. Set aside.
  10. Add the pancetta into the skillet. Cook for about two minutes or until crisp. Stir constantly and keep the pieces from sticking to one another.
  11. Let drain on a paper towel-lined plate.
  12. Crush the garlic to a paste using the side of a knife and put in a large salad bowl. Add in the anchovy fillet and mash them together using the back part of a wooden spoon.
  13. Mix in the lemon juice.
  14. Drizzle with what is left of the extra-virgin olive oil. Mix everything together with the spoon.
  15. Add in the dandelion greens. Toss well.
  16. Add in the pancetta and croutons. Toss again.
  17. Season with Kosher salt and freshly ground black pepper to taste.
  18. Add in the eggs. Toss one last time.
  19. Serve.

Notes

  • This recipe takes no more than 20 minutes to prepare and makes four tasty servings. Stay tuned for more egg white recipes in the coming weeks!