Spring harvest salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fresh beets |
| 2 | cups | Small fresh broccoli spears |
| 4 | cups | Torn young dandelion greens, |
| Washed and dried | ||
| 2 | Green onions, finely | |
| Chopped | ||
| 1 | large | Clove garlic, minced |
| 1 | tablespoon | Chopped fresh parsley |
| 1 | tablespoon | Chopped fresh cilantro |
| 2 | tablespoons | Chopped boiled green peanuts |
| (optional) | ||
| 3 | tablespoons | Olive oil |
| 2 | teaspoons | Red wine vinegar |
| 2 | teaspoons | Balsamic vinegar |
| 2 | teaspoons | Honey |
| ⅛ | teaspoon | Salt, or to taste |
| ⅛ | teaspoon | Freshly ground black pepper, |
| Or to taste | ||
Directions
In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes. Drain, allow to cool, then peel and dice. Set aside.
Rinse the saucepan and bring a second quart of water to a boil over high heat. Add the broccoli spears and cook until tender and bright green, about 3 minutes. Drain and place in a bowl of ice water to chill. When chilled, drain and set aside.
In a large bowl, combine the beets, broccoli, dandelion greens, green onions, garlic, parsley, cilantro, and, if desired, the peanuts.
In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper. Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients. Serve immediately.
Yield: 4 to 6 servings
CHEF DU JOUR DORI SANDERS SHOW #DJ9297