Dandelion Salad with Warm Hazelnut Vinaigrette

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* Exported from MasterCook *

 

Dandelion Salad With Warm Hazelnut Vinaigrette

 

Recipe By :#CL9668: April Appetites: Spring Cleaning

Serving Size : 6 Preparation Time :0:15

Categories : New Import

 

Amount Measure Ingredient -- Preparation Method

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2 large bunches dandelion greens (about 2 pounds)

1/4 cup hazelnuts

3 garlic cloves

2 tablespoons grapeseed oil

1 tablespoon balsamic vinegar

1 tablespoon hazelnut oil

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

vinegar, hazelnut oil, and thyme. Season with salt and

pepper, to taste.

 

Pour hot vinaigrette over greens and toss to combine.

 

Source:

" Gourmet Magazine "

S(Formatted by):

" KETS on 04/21/01 "

Start to Finish Time:

" 0:25 "

 

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Per Serving (excluding unknown items): 109 Calories; 11g Fat (83.4% calories

from fat); 1g Protein; 3g Carbohydrate; 1g Dietary

Fiber; 0mg Cholesterol; 15mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat;

1/2 Vegetable; 0 Fruit; 2 Fat.

 

 

Nutr. Assoc. : 495 0 0 0 0 0 0 0