Dandelion salad with mustard greens vinaigrette
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Red serrano or anaheim chiles | |
| ⅓ | pounds | Sunflower sprouts |
| 20 | Ears baby corn (if not available fresh, use | |
| 1 | Bunch nustard greens, washed and stemmed | |
| 1 | cup | Sunflower oil canned) |
| 12 | Radishes | |
| 2 | pounds | Dandelion greens, washed and stemmed |
| 2 | tablespoons | Herb-flavored vinegar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
Directions
DANDELION SALAD
MUSTARD GREENS VINAIGRETTE
Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces.
Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes.
To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve. ******************* This combination of fresh greens, spicy chiles and tender sweet baby corn is unusual and delicious.
From "Native American Cooking," by Lois Ellen Frank Submitted By HILDE MOTT On 11-19-94