Dandelion Salad With Mustard Greens Vinaigret

Ingredients

DANDELION SALAD 2 each red serrano or anaheim - chiles 1/3 lb sunflower sprouts 20 each ears baby corn 12 each radishes 2 lb dandelion greens, washed & - stemme, d MUSTARD GREENS VINAIGRETTE 1 each bunch nustard greens, washed - & st, emmed 1 cup sunflower oil 2 tbsp herb-flavored vinegar 1/2 tsp salt 1/4 tsp black pepper	Advertisements

Preparation
 
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.

 

 
Servings:
6

 

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