Dandelion Salad With Warm Hazelnut Vinaigrette Food

DANDELION SALAD

Dandelion Salad image

Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.

Provided by Martha Stewart

Number Of Ingredients 6

Ingredients

1 tablespoon finely chopped garlic scapes or wild (spring) garlic
1 tablespoon fresh lemon juice
1/2 teaspoon coarse sea salt
1/4 teaspoon granulated sugar
1/4 cup extra-virgin olive oil
8 cups (4 ounces) dandelion greens, large leaves torn in half

Steps:

Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

DANDELION SALAD

Dandelion Salad image

This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!

Provided by ERLENSEE_GERMANY

Categories Salad Vegetable Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

Ingredients

½ pound torn dandelion greens
½ red onion, chopped
2 tomatoes, chopped
½ teaspoon dried basil
salt and pepper to taste

Steps:

In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 9 g, Fat 0.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 192.1 mg, Sugar 2.6 g

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