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Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette

Dandelion Salad with Warm Hazelnut Vinaigrette is :

caveman , gluten free , dairy free , lacto ovo vegetarian , primal , whole 30 , vegan

By
Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 6 Servings
Tags: Vegan
Health Score: 100 %

Ingredients:

1 tablespoon

balsamic vinegar
2 pounds

dandelion greens
3

garlic cloves
1/4 cup

hazelnuts
2 tablespoons

olive oil

Instructions:

  1. Discard tough stems from greens.

  2. Cut top 5 inches from greens and reserve.

  3. Cut remaining greens into 3/4-inch slices.

  4. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in oil over moderate heat, stirring, until garlic is golden. Stir in vinegar and salt and pepper to taste.

  5. Pour hot vinaigrette over greens and toss to combine.

Wine Pairing :

  • chardonnay
  • gruener veltliner
  • sauvignon blanc

Salad can be paired with Chardonnay, Gruener Veltliner, and Sauvignon Blanc. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings.