Warm Dandelion Greens with Roasted Garlic Dressing
Author: Leslie Neri
Ingredients
- 1 large head garlic, roasted
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar or red-wine vinegar
- 1 tablespoon lemon or lime juice
- 1 shallot, finely chopped
- 4 cups bite-size pieces dandelion greens, tough stems removed
- ¼ cup pine nuts
- Kite Hill scallion cream cheese
- pink salt and freshly ground pepper to taste
Instructions
- Place pine nuts in a small pan over medium heat and toast (watching closely so they don’t burn).
- To prepare dressing: Squeeze roasted garlic pulp into a small saucepan (discard the skins). Add oil, vinegar, lemon or lime juice, salt and pepper and whisk until blended. Warm on medium heat 1-2 minutes.
- Add shallot and simmer until softened, 3 to 5 minutes.
- Place dandelion greens in a large salad bowl. Pour warm dressing over the greens and toss until they are wilted and coated. Add toasted pine nuts and a few small chunks of Kite Hill cheese. Season with pepper.
Notes
How To Roast Garlic: Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
Make dressings in bulk to have throughout the week.
-recipe adapted from Eating Well
Make dressings in bulk to have throughout the week.
-recipe adapted from Eating Well