Let’s hear it for dandelion greens!  *  Pure dandelion salad can be made with as little as 6 ounces of trimmed, washed and dried, dandelion greens  *  three 8 – minute hard boiled eggs – both peeled, quartered and lightly seasoned are good garnish  *  six medium beets – cooked, peeled and seasoned also work as garnish  *  Beets can be made on the stove top or baked for 1 hour and 15 minutes at 350 degrees ( until tender when pierced with the tip of a pairing knife)  *  Cut the beets into 3/4 inch wedges and season with salt and pepper  *  Dress the beets with 2 Tbsp of vinaigrette dressing and toss well to coat  *  A vinaigrette season can be mixed in a small bowl by whisking 2 garlic cloves, 2 tsp grated ginger, 2 Tbsp lime juice, 1 Tbsp sherry vinegar, and 2 Tbsp Dijon mustard  *  season with salt and ground black pepper and whisk in 4 Tbsp of extra virgin olive oil  *  Place dandelion greens in a large shallow bowl  *  Season lightly with salt and pepper and toss gently to coat  *  Add up to 3 Tbsp of vinaigrette and toss to coat leaves well  *  Divide the dressed leaves among 6 plates  *  Garnish each plate with beets and hard boiled eggs  *  Enjoy this celebrated spring favorite

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