SALAD OF DANDELION GREENS WITH ALMOND VINAIGRETTE AND DRIED RICOTTA

Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta image

Provided by Lidia Matticchio Bastianich

Yield makes 6 servings

Number Of Ingredients 8

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1 pound tender, young dandelion greens (about 10 loosely packed cups)
6 tablespoons extra-virgin olive oil
1/4 cup sliced almonds, toasted
2 tablespoons red-wine vinegar
1 teaspoon honey
Salt
Freshly ground black pepper
1/4 pound ricotta salata, cut into shards with a vegetable peeler

Steps:

Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 67. The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.
To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth. Add salt and pepper to taste. Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate. Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata. Serve immediately.