Salsa Verde with dandelion and zucchini

Cooking with dandelion may sound crazy, but this little plant has a variety of uses when it comes to your health.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Finely chop the flat-leaf parsley, dandelion leaves, garlic and capers in a food processor. Add the mustard and a pinch of salt. While the food processor is running, pour in the olive oil in small amounts. Finally, add the red wine vinegar and stir briefly.

Step 2

Cut the yellow and green zucchini lengthwise into thin slices, preferably on a mandoline, and blanch them briefly in a pan of salted boiling water. Roast the mini courgettes on a barbecue or with a griddle until al dente, which takes about 5 minutes.

Step 3

Divide the blanched zucchini slices in a wave shape over 4 plates and place a roasted mini zucchini on top of each plate. Sprinkle with salt to taste. Spoon the salsa verde around it.