Thursday, December 2, 2010

Eat Your Greens - Dandelion Greens that is

Dandelion grows like a weed..... most of us have seen it inch up in our precious lawns and we quickly pull it out so as not to spread.  Ah, but the kind of dandelion greens I'm eating are the beautiful fresh long and leafy ones currently available in the produce section.  I like the organic variety.  Here's what I'm doing with this beautiful bunch.

           Dandelion Greens with Warm Hazelnut Dressing
1 bunch dandelion greens (about 2 - 3 cups when trimmed)
1 small garlic clove, minced
¼ cup hazelnuts, sliced or chopped
2 tablespoons EVOO
1 tablespoon balsamic
Salt and pepper to taste

Trim off leggy stems then cut the best leaves into 1" strips.   Wash/rinse well, pat dry with a towel or spin in salad spinner, then place in large bowl. 

For the dressing:  In small skillet, heat EVOO to medium+ (but not high), add garlic and nuts and stir til just below golden.  Then stir in balsamic and salt and fresh cracked pepper to taste. Easy on the pepper and watch your temp because you don't want to brown the garlic or nuts, you just want them golden and this should happen within just a minute or two. 

Pour hot vinaigrette over greens, toss and serve immediately.   Makes 4 salad servings