Dandelion Salad With Garlic Confit Dressing Recipes

DANDELION SALAD

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.

DANDELION SALAD WITH WARM BACON DRESSING

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

Steps:

• Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.
• Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

DANDELION SALAD WITH GARLIC CONFIT DRESSING

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.