Young Dandelion Crowns With Grape Tomatoes and Green Garlic
Course: Appetizer, Side Dish
Keyword: Dandelion crowns
6-8clouches of young dandelionsdepending on size
8ripe grape tomatoes
1/4cupchicken stockpreferably homemade
1/4cupdry white wine
Kosher salt and fresh ground black pepper
Fill a sink or container with cold water. Wash the dandelions thoroughly, then trim the roots with a paring knife to remove any clinging debris, rinse the dandelions again, then wrap in a clean towel to dry.
Bring a quart or so of salted water to a boil. Using a paring knife, score the tomatoes lightly with an x, then blanch in the water for 20 seconds. Remove the tomatoes to an ice bath, chill, then remove and lightly squish to remove the seeds. Reserve the tomatoes.
To cook the dish, heat 1 tablespoon of the butter in a saute pan. Add the green garlic and cook for 30 seconds. Next add the tomatoes and dandelions, season lightly with salt and pepper, then add the wine and stock and cook for a minute or two, just to wilt the leaves. Reduce the pan juices until they're thick and syrupy, about 4-5 minutes on medium heat. D0uble check the seasoning for salt and pepper, then remove the dandelions cluster by cluster, to avoid tangling the leaves. Arrange the dandelions on a heated plate with the tomatoes around them, drizzle over the remaining pan sauce and serve immediately.
A small dish that should be part of a dinner, it would be great spooned on top of a piece of fish.