Dandelion Greens with Hot Olive-Oil Dressing |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Instead of the usual approach of topping dandelion greens with hot bacon dressing, here we tame the greens' bitter bite with a Spanish-inspired dressing flavored with almonds, raisins, and Sherry. Ingredients:
1/4 cup extra-virgin olive oil |
3 garlic cloves, thinly sliced lengthwise |
1/3 cup sliced almonds (1 ounce) |
1/2 cup golden raisins |
2 tablespoons sherry vinegar |
1/2 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 pound tender young dandelion greens, any tough stems discarded |
Directions:
1. Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
2. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
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