Irish Warm Dandelion Greens with Roasted Garlic Dressing - 10g carbs, 2g fiber

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Irish Warm Dandelion Greens with Roasted Garlic Dressing

 

6 cups bite-size pieces dandelion greens, or spinach (about 1 bunch), tough

stems removed

Roasted Garlic Dressing, (recipe follows)

1 medium shallot, finely chopped

1/4 cup pine nuts, toasted (see Tip)

2 ounces goat cheese, crumbled

Freshly ground pepper, to taste

 

 

 

 

Place dandelion greens (or spinach) in a large salad bowl.

Heat Roasted Garlic Dressing in a small saucepan over medium heat until warm, 1

to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5

minutes. Pour the warm dressing over the greens and toss until they are wilted

and coated. Add pine nuts and goat cheese and toss again, slightly melting the

cheese with the warm greens. Season with pepper.

 

Makes 4 Servings

Prep:15 min

 

Author: Chef Davina Allen, Ballymaloe Castle, Ireland

Source: EatingWell magazine

Formatted by Chupa Babi: 03.12.08

 

NUTRITIONAL INFORMATION

1 serving: Calories 262; Carbohydrates 10g; Cholesterol 7mg; Dietary Fiber 2g;

Fat 23g (Monounsaturated Fat 13g, Saturated Fat 4g); Potassium 142mg; Sodium

158mg

 

Tip: Place pine nuts in a small dry skillet and cook over medium-low heat,

stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Related Recipe: Roasted Garlic Dressing

 

Though the blooming of the season’s first dandelions may trigger an impulse to

get out the lawnmower, a delicious option is to pick them for salads. Eating

spring greens, especially dandelion and spinach, is part of the natural rhythm

of the seasons and in the olden days signaled the move from the heavy meat-based

diet of winter into summer’s lighter fare by offering a cleansing diet. The

sweet flavor of Roasted Garlic Dressing served warm over the greens tenderizes

them for a melt-in-your-mouth salad.

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Irish Roasted Garlic Dressing -

 

 

1 large head garlic, or 2 small heads garlic

4 tablespoons extra-virgin olive oil, divided

2 tablespoons balsamic or red-wine vinegar

1 tablespoon lime juice

1/8 teaspoon salt

Freshly ground pepper, to taste

 

 

 

 

 

Preheat oven to 400°F.

Rub off the excess papery skin from garlic without separating the cloves. Slice

the tips off the head (or heads), exposing the ends of the cloves. Place the

garlic on a piece of foil, drizzle with 1 tablespoon oil and wrap into a

package. Put in a baking dish and bake until the garlic is very soft, 40 minutes

to 1 hour. Unwrap and let cool slightly.

Squeeze the garlic pulp into a blender or food processor (discard the skins).

Add the remaining 3 tablespoons oil, vinegar, lime juice, salt and pepper and

blend or process until smooth.

 

Makes 4 Servings

Prep:10 min

 

Author: Chef Davina Allen, Ballymaloe Castle, Ireland

Source: EatingWell magazine

Formatted by Chupa Babi: 03.12.08

 

NUTRITIONAL INFORMATION

1 serving: Calories 154; Carbohydrates 6g; Fat 14g (Monounsaturated Fat 11g,

Saturated Fat 2g); Potassium 71mg; Sodium 77mg

 

Rich roasted garlic makes an incomparably flavored dressing. Try this on any

salad with bold-flavored greens or ingredients.

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