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Friday, February 18, 2011

Dandelion Greens Salad

The first time I had this salad I lived at Priest Lake in Idaho.  I went out hunting wild mushrooms and picking spring greens around the lake with the owner of Hill's Resort.  The greens were bitter so we soaked them in water for some time.  This removed the bitterness and we enjoyed a spring tonic that night after a long snowy winter.


1 tsp minced shallot
1 tsp Dijon mustard
1 Tbl red wine vinegar
Sea salt and pepper, freshly ground
3 Tbl organic olive oil
Whisk together the ingredients or measure into a jar and tightly close, shake well.

Wash carefully 1 bunch of wild dandelion greens (about 10 ounces)  Fresh sprouts are best.
In a salad bowl, toss the dandelion greens with the vinagrette. Top with grated non-dairy Parmesan.
Serves 4.

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