CHAPTER TWELVEA Dandelion Is on My Plate!
A pretty garnish appropriate for a number of dishes is a
dandelion onion. Th is garnish resembles a white carna-
tion and can help with color separation between items
in a salad or on a plate. A green onion with a 1/2- to
3/4-inch-diameter bulb works best to make this garnish.
Use a sharp paring knife to remove the root plus about
1/4 inch of the bulb. Make a cut perpendicular into the
center of the cut edge where the root was removed, being
careful not to cut through the top of the bulb, as shown.