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Dandelion Salad with Mustard Greens Vinaigrette




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This article is from the 20th Century Appetizer Recipes, with numerous contributions by known and also anonymous authors

Dandelion Salad with Mustard Greens Vinaigrette

Dandelion Salad

2 ea Red serrano or anaheim - chiles

1/3 lb Sunflower sprouts

20 ea Ears baby corn

12 ea Radishes

2 lb Dandelion greens, washed & - stemmed

Mustard Greens Vinaigrette

1 ea Bunch nustard greens, washed - & stemmed

1 c Sunflower oil

2 tb Herb-flavored vinegar

1/2 ts Salt

1/4 ts Black pepper

Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.

 

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