Dandelion salad with mustard greens vinaigrette

6 servings

Ingredients

QuantityIngredient
2Red serrano or anaheim chiles
poundsSunflower sprouts
20Ears baby corn (if not available fresh, use
1Bunch nustard greens, washed and stemmed
1cupSunflower oil canned)
12Radishes
2poundsDandelion greens, washed and stemmed
2tablespoonsHerb-flavored vinegar
½teaspoonSalt
¼teaspoonBlack 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