{"id":34446,"date":"2020-04-20T07:25:00","date_gmt":"2020-04-20T05:25:00","guid":{"rendered":"https:\/\/the-slovenia.com\/?p=34446"},"modified":"2020-05-18T09:56:02","modified_gmt":"2020-05-18T07:56:02","slug":"the-recipe-with-mala-kuhna-crispy-salmon-with-dandelion-potato-salad","status":"publish","type":"post","link":"https:\/\/the-slovenia.com\/en\/gastronomy\/food\/the-recipe-with-mala-kuhna-crispy-salmon-with-dandelion-potato-salad\/","title":{"rendered":"THE Recipe with Mala Kuhna: Crispy salmon with dandelion potato salad"},"content":{"rendered":"

Do I hear spring? Of course!\u00a0 What could be better than going for a nice long walk among the warm sun rays and collecting some dandelion leaves along the way, so you can treat yourself to an amazing salad. <\/strong><\/h2>

But early spring certainly isn’t the only time you can pick dandelion leaves, they’re edible for the majority of the warmer months. However, the bitterness will vary. Nonetheless, they are always full of vitamins and will provide positive health effects to our body.<\/p>

In our household, we’ve always prepared dandelion as part of a salad, usually with pumpkin oil in combination with potatoes or boiled eggs. This time, however, Mala Kuhna has something a bit different for you. We are pairing it with salmon.<\/p>

First off,\nmake sure to wash the potatoes thoroughly and cut them into large pieces. Next,\ncook them in salted water. Be careful not to overcook the potatoes, if this\nhappens,  they will fall apart later. To\navoid this issue, keep the potatoes unpeeled. This way, the shell will keep the\npotato together, even if the middle is slightly overcooked. It will also save\nyou some precious time. <\/p>

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