Equipment
Ingredients
Crispy Onions
- 200 g yellow onion, thinly sliced
- 15 g cornstarch
- 45 ml olive oil
Dandelion Greens
- 400 g dandelion greens, washed, tough stems removed, roughly chopped
- 15 ml apple cider vinegar
- 3 g kosher salt
Nutrition (per serving)
Method
Place the thinly sliced yellow onion into a mixing bowl, sprinkle with the cornstarch, and toss vigorously until the onion slices are evenly coated. Shake off and discard any excess cornstarch.
Heat 30ml of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the coated onions and fry them until they achieve a deep golden brown color and crispy texture. Use a slotted spoon to transfer them to a plate lined with paper towels to drain.
Reduce the skillet heat to medium. Add the remaining 15ml of olive oil, followed by the chopped dandelion greens. Toss continuously in the residual onion-flavored oil until the greens are completely wilted and tender.
Remove the skillet from the heat. Pour the apple cider vinegar over the wilted greens and sprinkle with kosher salt. Toss well to combine and evenly distribute the seasoning.
Transfer the warm, seasoned greens to a serving dish. Immediately scatter the reserved crispy onions generously over the top and serve right away.
Chef's Notes
- Young spring dandelion greens are naturally less bitter than mature ones harvested late in the season. Look for tender, light green leaves with smaller serrations.
- The cornstarch provides a brilliant gluten-free method to achieve a shatteringly crisp exterior on the onions without resorting to a heavy batter or deep frying.
- To maximize the flavor profile, use unfiltered raw apple cider vinegar, which adds a complex, fruity acidity that balances the earthy, bitter qualities of the greens perfectly.
- Save the oil drained from the crispy onions. It becomes deeply flavored with toasted allium notes and is excellent for making vinaigrettes or roasting potatoes.
Storage
Refrigerator: 3 days — Store onions separately from greens in an airtight container to maintain crispness.
Reheating: Reheat greens gently on the stove over medium-low heat. Re-crisp onions in a dry skillet over medium heat for 2 minutes before serving.
