Dandelion Salad with Hot Oil Dressing Recipe

Yield: Makes 4 to 6 side dish servings.

One of my favorite salad recipes over the years has been dandelion greens with hot oil dressing. Yes, the same dandelion you probably pull out of your flower bed or lawn. This little herb (or "weed") is loaded with nutrition: high in protein, potassium, calcium, sodium, and vitamin A. Every time I eat it, I feel replenished and revitalized.

It's important to use baby dandelion greens because they're less bitter. And the hot, sweet vinaigrette balances that bitterness perfectly.

Dandelion Salad Ingredients

1/4 cup extra-virgin olive oil

3 garlic cloves, thinly sliced lengthwise

1/3 cup sliced almonds (1 ounce)

1/2 cup golden raisins

2 tablespoons Sherry vinegar

1/2 teaspoon sugar

1/4 teaspoon salt

1/4 teaspoon black pepper

1 pound tender young dandelion greens, any tough stems discarded

Preparation

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.

Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

Epicurious Recipe

Enjoy!!!