Dandelion Salad

This recipe is part of the One big recipe: Fusion Dinner Delight

Servings: 4

Ease of Preparation: Medium

Ingredients

Vinaigrette:

• ¼ cup (60 ml) olive oil
• 1 ½ tablespoons (22 ml) minced shallot
• 3 tablespoons (45 ml) grapefruit juice
• 1 teaspoon (5 ml) honey
• 1 teaspoon (5 ml) Dijon mustard
• Salt and pepper

 Dandelion Salad:

• 1 pound (454 g) young dandelion greens
• 1 red onion, sliced
• 1 pint (475 ml) cherry tomatoes, halved
• 1 ruby-red grapefruit, segmented
• 1x 19 oz (540 ml) can cannelini beans, drained
• 1 bunch mint, leaves only, torn

Method

For the Vinaigrette:

• In a small skillet over medium-low heat, combine the olive oil and shallots. Cook the shallots until softened and translucent, 2-3 minutes.
• Remove the pan from the heat and allow to cool to room temperature.
• In a small bowl, combine the grapefruit juice, honey, and Dijon. Whisk to combine.
• Slowly drizzle in the shallots and olive oil while whisking to emulsify the dressing. Season with salt and pepper and set aside until needed.

 For the Dandelion Salad:

• In a large bowl, combine the dandelion, red onion, cherry tomatoes, grapefruit, and beans.
• Drizzle the mixture with the dressing and toss to coat.
• Add the mint to the salad, toss gently to mix, and serve immediately.