Dandelion With Olive Oil (Hindiba) & Tarator Sauce, Cretan
Created by dienia b on July 25, 2015
- Servings: 4
- Prep Time: 30m
- Cook Time: 15m
- Recipe #20341
Ingredients
- 1 pound dandelion greens
- 1/4 cup olive oil
- 1 lemon, juice of
- 1 clove garlic, smashed
- 1/2 teaspoon salt
- TARATOR SAUCE
- 2 bread slices (white bread, crusts removed)
- 1/4 cup water
- 2 cloves garlic
- 1 lemon, juice of
- 1/2 cup walnuts, ground (can use pine nuts)
- 4 tablespoons olive oil
- 1 teaspoon salt
How to Make
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FOR THE DANDELIONS
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Step 1: Boil enough water for your dandelion bunch in a pot with some salt. Add dandelions and cook for 7 minutes. Blanch in cold water the dandelions for 3 minutes. Squeeze excessive water and lay on a plate.
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Step 2: Mix olive oil with lemon juice, crushed garlic and salt, then and pour over the dandelions (adjust salt, lemon, and garlic to your taste).
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FOR THE SAUCE
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Step 3: Soak bread slices in 1/4 cup water, squeeze excessive water. Put all in a food processor and pulse until smooth. The sauce should not be very runny or thick as a paste, add a couple of drops of water or lemon juice to loosen up.