Dandelion Salad With Warm Hazelnut Vinaigrette Recipes

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DANDELION SALAD WITH WARM HAZELNUT VINAIGRETTE



Dandelion Salad with Warm Hazelnut Vinaigrette image

Categories     Salad     Leafy Green     Nut     No-Cook     Vegetarian     Spring     Healthy     Vegan     Hazelnut     Gourmet

Yield Serves 6

Number Of Ingredients 5

2 large bunches dandelion greens (about 2 pounds)
1/4 cup hazelnuts
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

  • Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
  • Pour hot vinaigrette over greens and toss to combine.

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