This recipe is part of the One big recipe: Fusion Dinner Delight [1]
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.