Dandelion Salad With Mustard Greens Vinaigret Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
DANDELION SALAD
2 each: Red serrano or anaheim, chiles
1/3 lbs: Sunflower sprouts,
20 each: Ears baby corn,
12 each: Radishes,
2 lbs: Dandelion greens, washed &, stemmed
MUSTARD GREENS VINAIGRETTE
1 each: Bunch nustard greens, washed, & stemmed
1 cup: Sunflower oil,
2 tbsp: Herb-flavored vinegar,
1/2 tsp: Salt,
1/4 tsp: Black pepper,
Directions:
Slice the chiles diagonally, remove seeds and veins, and stick small
bunches of sprouts through the pieces. Remove the husks and silk from
the corn. Bring a small pot of water to boil and cook the corn in it
1 minute. Drain, rinse in cold water, and cool. (If using canned
corn, simply drain and rinse) Wash and slice radishes. To make
vinaigrette, place mustard greens in a blender and add the remaining
ingredients. Blend until smooth. Toss with salad greens and serve.
Source from luhu.jp
bunches of sprouts through the pieces. Remove the husks and silk from
the corn. Bring a small pot of water to boil and cook the corn in it
1 minute. Drain, rinse in cold water, and cool. (If using canned
corn, simply drain and rinse) Wash and slice radishes. To make
vinaigrette, place mustard greens in a blender and add the remaining
ingredients. Blend until smooth. Toss with salad greens and serve.
Source from luhu.jp