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V Dandelion Salad with Warm Hazelnut Vinaigrette

Gourmet Magazine; 25 minutes to table; 3-4 servings

1 large bunch dandelion greens, about 1 lb
1/8 cup hazelnuts
1 large garlic clove
1 Tablespoon grapeseed oil (a real good olive oil may be substituted)
1/2 Tablespoon balsamic vinegar
1/2 Tablespoon hazelnut oil (walnut oil is easier to find)
1 teaspoon dried thyme
salt and pepper to taste

Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4 inch slices. 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 grapeseed oil over moderate heat, stirring, until garlic is golden. Stir in vineger, hazelnut oil, and thyme. Season with salt and pepper to taste. Pour hot vinaigrette over greens and toss.