Actually, the first dandelions of the season have arrived. They’re still few and far between, but I was able to find enough to make a salad.
In honor of the occasion, I bought a piece of the best beef tenderloin I could find and made Carpaccio. I cut the tenderloin into thin slices, pounded it even thinner, seasoned it, drizzled it with white truffle oil, and topped it with fresh dandelion salad dressed with lemon and olive oil. Thin slices of Parmigiano Reggiano cheese crowned the salad.
It was glorious.
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Carpaccio with Dandelion Greens Salad and Truffle Oil (Καρπάτσιο με Ραδίκια και Λάδι Τρούφας)Serves 2
This is my entry for Weekend Herb Blogging, hosted this week by me - I'm looking forward to receiving a zillion entries by Sunday afternoon (May 11).