Here are some ideas for Compositae that go beyond the obvious salads.
Artichokes Steamed and stuffed with seasoned crumbs; hearts sliced and sautéed in olive oil, lemon and garlic Black salsify Peeled and boiled, then pureed, sautéed, gratinéed or roasted Burdock Peeled and boiled, then sautéed, pickled or pureed Cardoons Peeled, blanched and gratinéed; braised; fried; sautéed in butter Chicory and Escarole Sautéed with garlic; shredded in soups and pastas Dandelions Wilted in salads, with bacon; sautéed with garlic and crushed red pepper Endive and Radicchio Grilled or sautéed; shredded in pastas and risottos Jerusalem artichokes (sunchokes) Raw in salads; roasted; pureed; gratinéed Romaine lettuce Shredded in soups and stir-fries; braised with peas and cured ham Sunflower seeds Raw in breads and muffins; toasted and salted for snacks; sprinkled on salads and vegetables Tarragon Raw in salad dressings and omelets; added to seafood and chicken dishes and tartar sauce
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