Part of the wider family of dandelion, asteracea, you would have had chicory which has a stronger flavour. Widely available in the Mediterranean, it is called hindbeh In Lebanon, simply sauteed with lemon, garlic and onion in olive oil, or Horta in Greece which is often steamed and served at room temperature with olive oil and lemon on the side. Here, embracing the flavours and spices of the Mediterannean, a more neutral take on the plant that has a subtle mineral flavour. Paired with eggs, you are in for a healthy brunch.
Make in 20 minutes
PREPARE THE CHICORY
- Steam the dandelion whole for 4-5 minutes.
- Plunge in a bowl of iced water and ice cubes to cool
- Drain and roughly chop - or keep whole
SEASON THE RICOTTA
In a small bowl, mix together the ricotta with a pinch of salt, a little lemon zest.
MAKE THE SUNNY
- Place a non stick pan over medium heat, drizzle a little extra-virgin olive oil (1 tsp)
- Cook the dandelion to heat it and create a nest by pushing it to the sides of the pan
- Drizzle a little more olive oil, and when it is hot, break the egg in the middle and cook to preferred doneness
- Spoon a few teaspoons of ricotta nicely around the egg while it is cooking
- Sprinkle some sumac over the dish
2 Handfuls of fresh dandelion leaves, washed
A drizzle of extra-virgin olive oil
3 tsp of ricotta
1 hen egg
A pinch of sumac