Tabouleh Salad With Dandelion

Since she was the boss and one of my best friends at the time, we would go on what we called three hour lunches. We called them that because that is exactly what they were. It was a good time.

We chose the same restaurant every time because of their delicious lebanese cuisine. This is where I would try all of the traditional foods of Lebanon. At the time I was not vegan but I've always been a salad lover. When I tried the tabouleh salad I fell in love.

Most of the tabouleh salads that I have gotten over the years have been made with bulgur, parboiled groats from wheat. It comes in different sizes from fine to coarse. It usually has mostly chopped parsley, onion and a dressing made from olive oil, lemon juice, and garlic. It's so tangy and garlicky that it balances the nutty and sweet bitter green flavor of the parsley and makes it really enjoyable.

Today I did a different style, using dandelions that are still plentiful around here and not at super tough stage that is difficult to chew. I try to get the most tender ones possible. I also added some chopped kale fresh from a neighbors garden. These are the greatest gifts of all.

Since they are more tough and bitter than parsley, I chopped than blended them in with the olive oil, lemon juice and garlic adding salt to taste.

I also used more bulgur than usual as well so the dandelion would not overpower. I added mint leaves which is an important ingredient in tabouleh salad, and chives which are plentiful and delicious right now.

Often tabouleh salad comes with cucumber and tomatoes mixed in but I kept the tomatoes for the garnish. I find that when they are mixed in, they dilute the flavors of the dressing.

When cooking the bulgur I first boil the water. In this case approximately four cups. When the water is boiled I turn off the burner and add the bulgur slowly while stirring with a fork. I never measure how much I put in because for me it works out that if I add enough bulgur so it goes to the top of the waterline, it is just the way I like it. Stir it so it doesn't clump than cover until the water is absorbed and stir again into a shallow pan to cool. Don't keep it warm for too long or it will overcook. You want it to be fluffy and slightly al dente. It will soak up the dressing and continue softening.

After it's cool add the chopped cucumber, and chopped red onion. I also added a little parsley and oregano from the pot of herbs outside.

Then add the dressing made with the dandelion.

After the salad is on the plate, add tomatoes. I made an additional chive dressing for the side for an extra boost of flavor. It was a simple blend of chives, lemon juice, and olive oil.

If you served this to someone who who likes tabouleh salad, they would never guess there was dandelion in it. With it being blended in as part of the dressing, it just tasted nice and fresh, herby garlicky, and tangy .

This is much more than a salad which many people eat on the side. It can be a perfect meal as well with lots of taste and nourishment.

For a gluten free version I suggest using quinoa, or brown rice.