Ever spy ever-present dandelion greens at the farmer’s market, but don’t quite know how to use them? Candice Kumai, the author of Cook Yourself Sexy and Pretty Delicious, loves them in sautees, salads, smoothies, and to top off pita sandwiches or for beautifully finishing off soups.
But “one of my favorite recipes incorporates dandelion greens with leftovers,” the New Yorker and telegenic former Top Chef chef, admits. Here’s her easy and delish recipe for bringing your leftovers back to life.
Candice’s Dandelion Greens & Quinoa Salad
1 cup dandelion greens, finely chopped
2 cups cooked quinoa
1 8 oz leftover salmon fillet, or marinated tofu
1 shallot, thinly slices
1 cup roasted or grilled sweet corn, shaved off the cob
2 tablespoons fresh mint leaves, stems removed
2 tablespoons extra virgin olive oil
1 tablespoon low-sodium Tamari (soy sauce)
1 teaspoon curry powder
Juice of 1 lime
Touch of honey (1 tablespoon-ish)
In a large mixing bowl, add in the dressing ingredients. Whisk well to combine. Add in the cooked quinoa, dandelion greens, shallots, corn, and mint. Crumble in the salmon or tofu. Toss well in the dressing to combine, add a splash more Tamari soy sauce or sea salt as needed to taste.
Recommended with a bright green dandelion greens smoothie!
For more information, visit www.candicekumai.com or follow her at @CandiceKumai