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Lilly’s Table

 

Meal Detail

 

Dinner

Warm Dandelion Salad with Roasted Spring Onions and Runny Eggs

from the Week of April 17, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

1. Slice and place the onions in the oven to roast up.
2. Prepare the salad. Finish it when the onions are finally done.
3. Sear up some runny eggs to go on top.


Recipes for this Meal


Spring
Photo of Roasted Spring Onions
  • Easy
  • Medium
  • Hard
Roasted Spring Onions

Use fresh bulbs of spring onions, fat tiny cipollini, even hearty shallots can be used for this heavenly dish that essentially caramelizes the onions slowly under the consistent oven heat. If you are starting with small bulbs of onions, they may not even need to be sliced. Just be sure to remove the outer tough layer. When I feel I have done this, I have noticed occasionally after cooking that the outer layer is a bit tough. Just pull these off to make it easier for your guests to enjoy!


Spring
Photo of Warm Dandelion-Sweet Potato Salad
  • Easy
  • Medium
  • Hard
Warm Dandelion-Sweet Potato Salad

Earthy orange-glazed sweet potatoes are tossed with bright & bitter dandelions to create a delightful salad whose flavors bounce off of each other ever so nicely. A bit of your favorite strong cheese such as a crumble of feta or strips of manchego would be a perfect addition for any cheese lovers.


Fall
Photo of Easy Runny Eggs
  • Easy
  • Medium
  • Hard
Easy Runny Eggs

We like a runny egg yolk in my home, but sometimes flipping an egg over easy will increase the risk of the yolk breaking and inevitably cooking the whole darn thing. This method makes a simple fried egg a bit easier to master without the flipping.