Radika Salatası — Aegean Dandelion Greens

Radika brings a clean, pleasant bitterness to the Aegean table. Brief boiling softens the wild greens while lemon and olive oil keep them bright.

Serves 4 | Prep 15 minutes | Cook 7 minutes

INGREDIENTS

• 600 g radika or dandelion/chicory greens

• Juice of 1 lemon

• 60 ml extra-virgin olive oil

• 1 small garlic clove, crushed (optional)

• Salt to taste

METHOD

1. Wash the greens in several changes of water. Trim the root ends but keep leaves and tender stems together.

2. Boil in ample water for 5–7 minutes until tender but still green.

3. Lift into a colander and cool; do not squeeze them dry.

4. Arrange on a platter and dress with lemon, olive oil, optional garlic, and salt. Serve at room temperature.

AUTHENTICITY NOTE

The slight bitterness is intentional. Aegean ot salads are usually presented simply, allowing the character of each gathered green to remain distinct.