Fresh dandelion leaf salad

Yield: 4 Servings

Measure 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

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

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