Best 8 Salad Of Dandelion Greens With Almond Vinaigrette And Dried Ricotta Recipes

DANDELION GREEN SALAD

Steps:

• Place all the ingredients in a large bowl and toss together.

DANDELION SALAD

Steps:

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

DANDELION SALAD WITH WARM HAZELNUT VINAIGRETTE

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.

DANDELION SALAD

Steps:

• In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

DANDELION SALAD

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 GREEN SALAD

Steps:

• Place all the ingredients, up to olive oil, in a large bowl and toss together.
• In another little bowl stir together oil, lemon juice and salt and pepper. Pour over salad. Enjoy!

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.

SALAD OF DANDELION GREENS WITH ALMOND VINAIGRETTE AND DRIED RICOTTA

Steps:

• Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
• To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.