Dandelion Salad With Warm Hazelnut Vinaigrette Recipes

DANDELION SALAD WITH WARM HAZELNUT VINAIGRETTE

Dandelion Salad with Warm Hazelnut Vinaigrette image

Categories Salad Leafy Green Nut No-Cook Vegetarian Spring Healthy Vegan Hazelnut Gourmet

Yield Serves 6

Number Of Ingredients 5

Ingredients

2 large bunches dandelion greens (about 2 pounds)
1/4 cup hazelnuts
3 garlic cloves
2 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar

Steps:

Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.
Pour hot vinaigrette over greens and toss to combine.

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