Spring Harvest Salad (Sara Moulton) |
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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Ingredients:
1/2 pound fresh beets |
2 cups small fresh broccoli spears |
4 cups torn young dandelion greens, washed and dried |
2 green onions, finely chopped |
1 large clove garlic, minced |
1 tablespoon chopped fresh parsley |
1 tablespoon chopped fresh cilantro |
2 tablespoons chopped boiled green peanuts (optional) |
3 tablespoons olive oil |
2 teaspoons red wine vinegar |
2 teaspoons balsamic vinegar |
2 teaspoons honey |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
Directions:
1. In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes. Drain; allow to cool, then peel and dice. Set aside.
2. Rinse the saucepan and bring a second quart of water to a boil over high heat. Add the broccoli spears and cook until tender and bright green, about 3 minutes. Drain and place in a bowl of ice water to chill. When chilled, drain and set aside.
3. In a large bowl, combine the beets, broccoli, dandeloin greens, green onions, garlic, parsley, cilantro and, if desired, the peanuts.
4. In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper. Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients. Serve immediately.
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