At this time of year, I'm usually on a mission to eradicate the dandelions before their long taproots grapple the earth. This year, I've decided to let them be and to try my hand at dandelion wine.
I never thought I'd say this– but I'm actually hoping for a bumper crop of dandelion blossoms. [I write these words fully cognizant that they may come back to bite me]
In the meantime, there are plenty of young tender leaves to toss into salads and to wilt down in hot bacon fat. Or to weave into a nest of grilled and dehydrated onions for a soft-boiled duck egg. Add to that: favas, lardo, and toasted almond bread and I'm wondering what I ever had against dandelions in the first place.
64°C duck egg*
crispy grilled and dried onions
young dandelion leaves
mashed fava beans
lardo**
toasted almond bread
**This silky piece of lardo is courtesy of Peter Barrett, who was kind enough to share his masterfully-cured stash.
*Martin Lersch, of Khymos, has an in-depth post on soft-boiled eggs that illustrates the difference that a single degree makes in cooking.
Playing with Fire and Water 
What an absolutely beautiful dish! Bravo!
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I used to think badly of Dandelions too before learning about their culinary use… Now I think of Pissenlits a la Lyonnaise everytime I see some. Too bad people around here would need a LOT of convincing.
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My mom has made dandelion wine and I don’t know about it her Blueberry wine was really good almost like a Port. Really liked that stuff when your like 15/16
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i love your food/art.
it is truly an inspiration!
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