Catalogna in a salad

Catalogna are cultivated dandelions, and they taste like a slightly toned-down version of their wild brethren.  I’d never heard of them, but we saw them at a local plant sale and decided to try them.  I combined them with a mild lettuce, and dressed the salad with a vinaigrette and goat cheese.

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  1. Thanks for the idea. I have never tried catalogna, but I like dandelion greens in salads. It never occured to me to use a mild lettuce (like butter crunch, maybe?) and chevre to let the taste of the dandelions come through louder. Maybe even a honey vinagrette dressing (shameless plug).

  2. Greg — I’m sure that, as soon as we have our own honey, we’ll be putting honey vinaigrette on absolutely everything.

    Paula — They were good. They’re just bitter enough to be interesting.

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