Fresh dandelion leaf salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | pounds | Beets,Scrubbed With Tops, Trimmed To 1/2 \" |
| ½ | pounds | Fresh Dandellion Leaves |
| ½ | cup | Walnut Pieces, Lightly Toasted |
| 2 | tablespoons | Sherry Vinegar Or Red Wine Vinegar |
| ½ | teaspoon | Kosher Salt |
| ¼ | teaspoon | Freshly Ground Pepper |
| 1 | tablespoon | Chives, Snipped |
| 5 | tablespoons | Walnut or olive oil |
Directions
Place a rack in the center of the oven and heat to 425 degrees. Wrap the beets individually in foil, sealing the edges. Bake until they are easily pierced with a tip of a knife. 35 minutes to 1 hour depending on their size. When cool enough to handle slip off the skins and cut the beets into ½ inch cubes. Wash the dandelion leaves well to remove all sand and grit.
Spin them dry and put in a large serving bowl. Add the beets and walnuts.
In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk in the oil until well-combined. Drizzle the vinaigrette over the salad, toss well and serve.
Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@... (Katherine L Smith) on May 23, 1997