Description
Creamy dandelion bitter greens salad blends Italian countryside flavors with rustic charm. Green leaves mingle with salty pancetta, creating delicate balance perfect for adventurous palates.
Ingredients
Scale
- ¼ cup (60 ml) dried dandelion root (or ½ cup (120 ml) fresh, chopped)
- ¼ cup (60 ml) dried dandelion leaf (or ½ cup (120 ml) fresh)
- 2 tbsps (30 ml) dried orange peel (or fresh peel from 1 organic orange)
- 1 tbsp (15 ml) dried ginger root (or 2 tbsps (30 ml) fresh, chopped)
- ½ tsp (2.5 ml) fennel seeds (optional, for extra digestive support)
- 11.5 cups (2.7 liters) 80–100 proof vodka (or brandy)
- 8 oz (237 ml) glass jar with tight-fitting lid
- Small dropper bottle for storage (after straining)
Instructions
- Preparation: Forage or source organic dandelion herbs, ensuring they are pristine, clean, and free from pesticides or contaminants.
- Containment: Select a clear glass container with an airtight lid, ideal for monitoring the herbal transformation and preserving its essence.
- Herb Processing: Finely chop or crush the dandelion herbs to maximize aromatic and medicinal properties, facilitating optimal extraction.
- Layering: Distribute the prepared herbs evenly within the glass jar, creating a uniform base for the infusion.
- Alcohol Selection: Opt for a high-quality, neutral spirit like vodka or brandy that will effectively extract the herb’s delicate flavors without overpowering them.
- Infusion: Pour the alcohol over the herbs, ensuring complete submersion while leaving a small air pocket for potential expansion, then seal the jar tightly to prevent moisture or contaminants from entering.
- Maturation: Position the jar in a consistently cool, dark environment, gently agitating it every few days to promote even extraction and prevent herb settlement during the 4-6 week infusion period.
- Straining: After the designated steeping time, carefully strain the liquid using a fine mesh strainer or multiple layers of cheesecloth, gently pressing to extract maximum herbal essence without introducing sediment.
- Bottling: Transfer the strained bitter into a clean, dark glass dropper bottle or small jar, creating a detailed label indicating the herb type, preparation date, and ingredients used.
- Preservation: Store the finished dandelion bitter in a cool, dark location, maintaining its potency for up to 12 years when properly preserved.
Notes
- Harvest Wisely: Select young, vibrant dandelion leaves before flowering for less bitterness and maximum nutritional value.
- Cleanliness Matters: Thoroughly wash foraged herbs to remove dirt, insects, and potential contaminants without damaging delicate leaves.
- Alcohol Selection: Use high-proof, neutral spirits like 80-proof vodka to ensure optimal herbal extraction without overwhelming botanical flavors.
- Strain Carefully: Use fine cheesecloth or coffee filters for crystal-clear liquid, preventing sediment and maintaining the bitter’s smooth texture.
- Prep Time: 15 minutes
- Cook Time: 4-6 weeks
- Category: Drinks, Cocktails
- Method: Infusing
- Cuisine: Italian
Nutrition
- Serving Size: 2
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg