DANDELION SALAD WITH WARM HAZELNUT VINAIGRETTE
Categories Salad Leafy Green Nut No-Cook Vegetarian Spring Healthy Vegan Hazelnut Gourmet
Yield Serves 6
Number Of Ingredients 5
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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