Thursday, April 29, 2010
Dandelion greens, blackberries, green beans and toasted almonds with a blackberry vinaigrette
I was on a mission today, to do something with the dandelion greens I bought. I know that these are in season right now because I have dandelions all over my lawn:P When I tasted the leaf on its own... it was bitter and not super exciting, but add a few ingredients to them and you get deliciousness. I heated a little olive oil to slightly wilt the greens, to take away some of the bitterness. The serving bowl is a lovely way to showcase any meal www.annepryde.ca
For the salad:
Dandelion greens- I used half my bunch, rinsed
1 cup blackberries
15 green beans- blanched
1/4 cup sliced almonds- toasted
2 tbsp heated olive oil
For the vinaigrette:
1/2 cup blackberries
1/4 cup raspberry vinegar
1 tbsp organic cane sugar
1/2 cup vegetable oil
2 tbsp water
2 tbsp poppyseeds- slightly toasted
1/2 tsp sea salt
In a blender, add blackberries, vinegar, sugar. Blend
Add oil slowly to thickens. Add water to desired consistancy.
Pour in the poppy seeds, season with sea salt.
Taste. Adjust seasoning to your liking ( more sugar etc.)
In a large bowl combine dadelion greens with green beans. Pour heated olive oil over top. To wilt.
Place in a serving bowl, drizzle with vinaigrette, add berries, beans and almonds.