Dandelion Salad With Lardons And Goat Cheese Phyllo Blossoms Recipes

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS

Steps:

• Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
• Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
• Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
• Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
• Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.

WILTED DANDELION SALAD WITH FETA CHEESE

Steps:

• Fry bacon in skillet until crisp, drain on paper towels, crumble.
• Pour off bacon fat leaving behind 1/3 cup in the skillet.
• Put vinegar, mustard and honey in the skillet mixing with a whisk.
• Add the olive oil.
• Add salt and pepper, keep this dressing warm.
• Toss the greens with bacon, olives, onions and cheese in a bowl.
• Pour the warm dressing over greens and serve.
• Garnish with flowers.
• Yield: 4-6 servings.

DANDELION SALAD WITH LARDONS AND GOAT CHEESE PHYLLO BLOSSOMS

Steps:

• Put oven rack in middle position and preheat oven to 375°F. Brush muffin cups with some melted butter.
• Stir together goat cheese, cream, egg, mustard, and pepper in a bowl until combined well.
• Cover phyllo with 2 overlapping sheets of plastic wrap and then a dampened kitchen towel. Arrange 1 sheet of phyllo on a work surface, then brush with some melted butter. Cut phyllo into 4 (8 1/2- by 6-inch) rectangles and arrange 2 of them one over the other in a crisscross pattern, then line a muffin cup with overlapping phyllo. Line another muffin cup with remaining 2 phyllo rectangles in same manner. Repeat procedure with remaining 2 phyllo sheets and melted butter, lining remaining 4 muffin cups.
• Spoon goat cheese filling into cups and loosely gather edges of phyllo over center (if pieces of phyllo break off, arrange in center).
• Bake phyllo blossoms until tops are golden brown and sides are golden, 25 to 35 minutes, then transfer from pan to a rack to cool slightly.
• Cook bacon in a 12-inch heavy skillet over moderate heat, stirring occasionally, until browned and crisp, about 12 minutes. If necessary pour off all but 1 tablespoon fat. Add oil and shallot to skillet and cook, stirring, until softened, about 2 minutes. Add vinegar, quickly stirring and scraping up brown bits, then stir in sugar and salt. Immediately pour hot dressing and bacon over dandelion greens in a large bowl and toss well.
• Divide salad among plates and put a warm goat cheese blossom alongside each salad. Serve immediately.