Levantine cuisine · Salads & Mezze

Salatet Hindbeh

Boiled dandelion greens dressed warm with lemon and olive oil and topped with golden fried onion rings.

Ingredients · for 4 servings

• 800 g dandelion greens (or chicory as substitute)
• 3 red onions
• 2 lemons
• 8 tbsp olive oil
• 2 cloves garlic
• 1 tsp salt
• Salt, pepper

Instructions

1. Wash the dandelion greens thoroughly, trim the tough stem ends and cut the leaves into pieces about 5 cm long.
2. Bring plenty of salted water to a boil and cook the greens uncovered for 8–10 min. until the stems are soft and the bitterness has noticeably mellowed.
3. Drain the greens, rinse briefly under cold water and squeeze firmly with your hands until barely any water runs out.
4. Cut the onions into thin rings and fry in 5 tbsp olive oil over medium heat for 12–15 min. until deep golden brown and crisp at the edges; drain half on paper towels.
5. Combine the squeezed greens with the finely grated garlic, the juice of the lemons, the remaining olive oil, salt and pepper, folding in the onions left in the pan along with their frying oil.
6. Spread the salad out flat on a platter, scatter with the crispy onion rings and serve warm or at room temperature.