Best Wild Dandelion Greens With Shaved Fennel And Lemon Honey Vinaigrette Recipes

MIXED GREENS WITH SHAVED MANCHEGO AND WINE-LOVING VINAIGRETTE

Mixed Greens with Shaved Manchego and Wine-Loving Vinaigrette image

Provided by Food Network

Yield 4 servings

Number Of Ingredients 8

Ingredients

6 cups mesclun greens, washed and dried
freshly cracked black pepper and Fleur de Sel, optional
2 oz. Manchego cheese, approximately
1 tsp. mustard
2 Tbs. Spanish sherry vinegar or balsamic vinegar
1/4-cup extra virgin olive oil
salt and freshly ground black pepper
salt and freshly ground black pepper

Steps:

MIXED GREENS: Put the mesclun greens in a large bowl and drizzle with vinaigrette (recipe follows), mixing vinaigrette into the greens with your hand to lightly coat them to taste (you can always add more). Put dressed greens on serving plates and top with a few grinds of black pepper and a sprinkle of Fleur de Sel to taste, if using. Use a knife or cheese shaver to shave cheese into thin shards. Distribute cheese over each salad and serve.
WINE-LOVING VINAIGRETTE: Combine mustard and vinegar in a mixing bowl and whisk to blend. Slowly add 2-3 tablespoons of the oil in a thin stream, whisking constantly until mixture thickens. Add remaining oil in a steady stream, continuing to whisk. Season with salt and pepper to taste.

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

Categories Salad Ricotta Almond

Yield makes 6 servings

Number Of Ingredients 8

Ingredients

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.

DANDELION GREEN SALAD

Dandelion Green Salad image

Provided by Tyler Florence

Categories appetizer

Time 15m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 bunch dandelion greens, washed, drained and trimmed
3 green onions, white and green parts, chopped
1 handful fresh dill
1/4 cup extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Steps:

Place all the ingredients in a large bowl and toss together.

Nutrition Facts : Calories 101 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 137 milligrams, Carbohydrate 4 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 1 grams