Cultivated dandelion greens are a bit milder than their wild cousins, but they still have some bite—easily tamed with bacon and cheese in this salad.
4 servings, about 2 cups each
Active Time: 35 minutes |
Total Time: 1 hour 10 minutes
1/4 cup crumbled goat cheese
2 tablespoons white-wine vinegar
2 teaspoons maple syrup
1/4 cup extra-virgin olive oil
2 plum tomatoes, seeded and chopped
1/2 teaspoon salt
Freshly ground pepper, to taste
1 tablespoon chopped fresh tarragon
8 ounces orecchiette, or small pasta shells, preferably whole-wheat
2 slices bacon
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
2 cups chopped dandelion greens, or arugula, any tough stems removed
2 cups baby spinach
1/4 cup grated Parmesan cheese
To prepare dressing: Combine goat cheese, vinegar and maple syrup in a blender or food processor and blend until combined. Add 1/4 cup oil and tomatoes and blend until smooth. Season with salt and pepper. Stir in tarragon.
To prepare salad: Bring a large saucepan of water to a boil. Add pasta and cook according to package directions. Drain, rinse with cold water and set aside.
Cook bacon in a large skillet over medium heat until crisp, about 4 minutes. Drain on a paper towel. Crumble when cool. Wipe out the pan. Add 1 tablespoon oil and onion and cook, stirring, over medium heat until soft, about 5 minutes. Let cool.
When the bacon and onion are cool, toss them in a large bowl with dandelion greens (or arugula), spinach, Parmesan and 1/2 cup dressing. Drizzle more dressing over each serving, if desired. (Cover and refrigerate the remaining 1/2 cup dressing for up to 3 days.)
Per serving :
16 g Fat;
4 g Sat;
10 g Mono;
12 mg Cholesterol;
49 g Carbohydrates;
15 g Protein;
6 g Fiber;
378 mg Sodium;
378 mg Potassium