Tuesday, July 28, 2009

Dandelion Green Salad with Beets and Goat Cheese

Oven Schmoven. It's about 100 degrees out there and humid...so there will be no baking of hot stuff until I get about 10 less degrees out of my day!

That said, I found a cool, summer salad recipe in my brand-spankin-new Dave Lieberman cookbook (thank you, T-family!). This salad would be lovely paired with some grilled meat, fish, or as an appetizer to pasta.

Dave's recipe calls for the beets directly in the dressing via blender, resulting in a sweet, brilliant, magenta-colored dressing drizzled over the crisp and bitter greens and cool, creamy goat cheese. I don't have a blender or food processor (I know, I know, disgrazie for a cook!!), but if/when I do acquire one, I will follow Dave's recipe and add the pics. The bright red dressing is quite striking in his book photos, and it would be an impressive dinner party salad.

In the meantime, this dish is just as scrumptious (and still very pretty to look at) with beets in solid form. :)

Adapted from Dave's Dinners
(this book is awesome)

For the Salad:

1/3 cup sliced, toasted almonds (I used pecans)
2 bunches dandelion greens *tip - see below
1/4 pound goat Gouda, shaved (I used french honey goat cheese, crumbled)

For the Dressing:
1/3 cup extra-virgin olive oil
2 tablespoons red wine vinegar
Juice of 1 lime
Juice of 1 lemon
1 pound boiled beets

Wash and trim the greens.

Combine dressing ingredients in a blender container and blend until perfectly smooth. Spoon a generous amount onto serving plate. Top with a small bunch of greens, then top with a small handful of toasted nuts and cheese.

If you are doing the no-blender version, then whisk all dressing ingredients (except beets) in a glass measuring cup. Drizzle the dressing over the sliced cooked beets and let marinate in the fridge for an hour or so.

When ready to serve, spoon the beets and dressing over the greens, nuts and cheese.

Fresh dandelion greens come with a LOT of grit on them. The most effective and easiest way to clean them is to soak them in cold water, lift them out, drain, and repeat 2 or 3 times. I do this in a big bowl or in the kitchen sink. Store the greens in large ziplock bags lined with paper towel--they will stay crisp and fresh and ready to eat! 


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