Yield: 1 servings
|4 slices||Homemade-style white bread|
|2 tablespoons||Olive oil|
|1 tablespoon||Raspberry vinegar|
|3 tablespoons||Extra-virgin olive oil|
|5 cups||Lightly packed small tender dandelion; rinsed andspun dry|
|3 cups||Lightly packed sorrel leaves; rinsed and spun dry|
FOR THE STARS
FOR THE DRESSING
Make the stars:
Cut out as many stars as possible from the bread with a small star-shaped cutter, in a skillet cook them in the oil over moderately low heat, turning them, until they are golden, and in a small bowl toss them with paprika and salt and pepper to taste.
Make the dressing:
In a large bowl whisk together the vinegar, the water, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified.
Add the dandelion greens, the sorrel leaves, and the stars to the bowl and toss the salad well.
Gourmet April 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.