Best Dandelion Salad With Garlic Confit Dressing Recipes

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JACQUES PéPIN'S WILD DANDELION SALAD



Jacques Pépin's Wild Dandelion Salad image

Jacques Pépin's Wild Dandelion Salad

Provided by Jacques Pépin

Time 35m

Number Of Ingredients 13

4 pieces bacon
5 anchovy fillets packed in olive oil
2 cloves garlic
2 tbsp French mustard
1 tbsp red wine vinegar
1 tbsp olive oil from the anchovy
3 tbsp extra virgin olive oil
1 tsp kosher salt
Black pepper to taste
4 cups dandelion greens, wild or cultivated
2 hard boiled eggs, quartered
¼ cup chopped cooked bacon
Croutons or bread

Steps:

  • In a medium pan over low heat, cook bacon until just crisp, turning occasionally. Remove bacon from pan, and let drain on paper towels. Reserve some of the fat and chop the bacon.
  • To make the vinaigrette, finely chop anchovies and garlic and transfer to a medium bowl. Add mustard, vinegar, salt, olive oil, 1 tsp bacon or pancetta fat, olive oil, salt, and black pepper and whisk until combined. Taste for balance and add more oil or vinegar if desired.
  • In a large bowl combine greens and vinaigrette and toss until greens are well coated. Top with hard boiled eggs, 1/4 cup of the chopped bacon, and croutons or bread and serve.

Nutrition Facts :

DANDELION SALAD WITH GARLIC CONFIT DRESSING



Dandelion Salad With Garlic Confit Dressing image

Provided by Melissa Clark

Categories     salads and dressings

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/2 cup extra virgin olive oil
14 garlic cloves, peeled
1 1/2 tablespoons chopped capers
1 tablespoon lemon juice
1/2 teaspoon finely grated lemon zest
1/4 teaspoon fine sea salt, more to taste
Black pepper, to taste
12 1/4-inch-thick baguette slices
1 large bunch ( 3/4 pound) dandelion greens, torn into bite-size pieces
Coarse sea salt, for serving

Steps:

  • In a small saucepan over medium-low heat, warm the oil. Add 12 garlic cloves (they should be just covered by the oil) and cook gently until very soft, 45 minutes to 1 hour; cool. Reserve oil.
  • Mince remaining garlic cloves and put them in a small bowl. Add the capers, lemon juice, lemon zest, fine sea salt and pepper. Whisk in 6 tablespoons garlic cooking oil.
  • Heat the broiler. Spread the bread on a baking sheet; brush surfaces with remaining garlic oil. Broil until crisp and golden, 1 to 2 minutes a side.
  • Toss the greens with the dressing. Taste and adjust seasoning if necessary. Divide among six serving plates. Smash one confited garlic clove on top of each toast; sprinkle with coarse salt. Arrange two toasts on each salad plate.

Nutrition Facts : @context http, Calories 251, UnsaturatedFat 15 grams, Carbohydrate 18 grams, Fat 19 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 248 milligrams, Sugar 1 gram, TransFat 0 grams

DANDELION SALAD WITH BEETS, BACON AND GOAT CHEESE TOASTS



Dandelion Salad With Beets, Bacon and Goat Cheese Toasts image

Tender dandelion leaves make a sensational salad. This one is modeled after a classic Paris bistro salad, but the vinaigrette has fresh ginger and lime juice to stand up to dandelions' faintly bitter flavor. It still tastes very French, as do the goat cheese toasts.

Provided by David Tanis

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield 6 servings

Number Of Ingredients 13

2 garlic cloves, smashed to a paste with a little salt
2 teaspoons grated ginger
2 tablespoons lime juice
1 tablespoon sherry vinegar
2 tablespoons Dijon mustard
Salt and ground black pepper
4 tablespoons extra-virgin olive oil, more for goat cheese toasts
6 medium beets, cooked and peeled (see note)
6 ounces bacon, cut into 1/4-inch-thick lardons
6 baguette slices
6 ounces fresh goat cheese, cut into 1/2-inch rounds
6 ounces dandelion greens, trimmed, washed and dried
3 8-minute hard-cooked eggs, peeled, quartered and lightly seasoned

Steps:

  • Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in olive oil. Taste and adjust seasoning. Heat oven to 400 degrees.
  • Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well. Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
  • Put a skillet over medium-high heat. Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm.
  • Paint baguette slices lightly on both sides with olive oil and top each with a slice of goat cheese. Bake for 10 minutes or so until bread is toasted and cheese has softened slightly. Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat. Add up to 3 tablespoons of vinaigrette and toss to coat leaves well. Divide dressed leaves among 6 plates.
  • Garnish each plate with beets, bacon, hard-cooked eggs and goat cheese toast. Alternatively, serve family style with garnishes scattered over the top of the salad.

Nutrition Facts : @context http, Calories 387, UnsaturatedFat 17 grams, Carbohydrate 18 grams, Fat 29 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 544 milligrams, Sugar 7 grams, TransFat 0 grams

DANDELION SALAD



Dandelion Salad image

This is a very good use of all those annoying dandelions growing in your yard. Just so long as you don't have a dog! Top with your favorite dressing. I prefer hot bacon dressing!

Provided by ERLENSEE_GERMANY

Categories     Salad     Vegetable Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 5

½ pound torn dandelion greens
½ red onion, chopped
2 tomatoes, chopped
½ teaspoon dried basil
salt and pepper to taste

Steps:

  • In a medium bowl, toss together dandelion greens, red onion, and tomatoes. Season with basil, salt, and pepper.

Nutrition Facts : Calories 42.5 calories, Carbohydrate 9 g, Fat 0.5 g, Fiber 3 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 192.1 mg, Sugar 2.6 g

DANDELION SALAD WITH WARM BACON DRESSING



Dandelion Salad with Warm Bacon Dressing image

Categories     Salad     Leafy Green     Quick & Easy     Bacon     Summer     Gourmet

Yield Makes 6 servings

Number Of Ingredients 6

1 lb tender dandelion greens, tough stems removed
5 bacon slices
1 1/2 tablespoons finely chopped shallot
1 1/2 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Cut greens into 1 1/2-inch lengths and transfer to a large bowl.
  • Cook bacon in a large heavy skillet until golden and crisp, then transfer to a cutting board, reserving fat in skillet. Finely chop bacon.
  • Whisk together shallot, vinegar, salt, and pepper in a small bowl, then whisk in 3 tablespoons hot bacon fat. Toss greens with enough warm dressing to coat and sprinkle with bacon. Serve immediately.

DANDELION SALAD



Dandelion Salad image

This is one my favorite salads and it is so healthy for you! Guests will be surprised at how wonderful it tastes. -Frances Sheridan Goulart, Weston, Connecticut

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 7

1 tablespoon canola oil
1 teaspoon lemon juice
2 cups torn dandelion greens or arugula
2 green onions or 1 medium leek (white portion only), thinly sliced
2 hard-boiled large eggs, sliced
1/2 cup grapefruit or tangerine sections
Dandelion blossoms, optional

Steps:

  • In a small bowl, whisk oil and lemon juice. In a large bowl, combine dandelion greens and onions. Drizzle with dressing; toss to coat., Arrange eggs and grapefruit sections over greens. If desired, top with dandelion blossoms.

Nutrition Facts : Calories 166 calories, Fat 12g fat (3g saturated fat), Cholesterol 212mg cholesterol, Sodium 67mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 7g protein. Diabetic Exchanges

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