Amana Zigorriesalat

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Jeff & Linda's Kitchen of Diversity

Dandelion Salad -- Zigorriesalat


Just as in the Mediterranean, the first greens of spring were eagerly anticipated by northern European peoples.  One of the favorites was dandelion.  While this plant is not native to North America, its seeds were an early stowaway in hay bales carried across the Atlantic in ship holds, and rapidly became established throughout the New World.  By the time the Inspirationalists arrived at Amana, it was already well established in the local flora, and soon became a dominant part of the pasturelands they created for their livestock.  In this way, they were able to enjoy this first taste of spring just as they had in Swabia.  Serves 4-6.

4 cups washed and chopped dandelion greens

2 tablespoons butter

1 tablespoon flour

1 cup water

2 tablespoons white wine vinegar

½ cup sour cream

2 tablespoons chopped chives

salt and freshly ground black pepper to taste


Soak prepared dandelion greens in cold water for 30 minutes.  Drain.  Melt butter in a small pan over medium heat and whisk in flour.  Cook for a minute, and then add in the water.  Bring to a boil and add in vinegar, salt, and pepper.  Remove from heat and mix in the sour cream and chives.  Pour hot dressing over drained greens and toss.

While you can use wild dandelion greens you need to be sure to pick them only from places that have been spared spraying with herbicides and before the flower stalks begin to emerge, as otherwise the leaves will be impossibly bitter to eat.  Perhaps the best way to ensure a good supply of greens is by growing French Dandelion in your garden, as well as chives.