Dandelion Green Salad With Pomegranate Vinaigrette
serves 2-4
Pomegranate molasses marries well with dandelion greens, blancing their bitter edge. Younger, smaller dandelion greens are delicious stem and all, but larger stems can be tough. Taste, and add as much of the stem as you like.
1 large head dandelion greens
2 tablespoons red wine vinegar
1 teaspoon minced shallot
2 teaspoons pomegranate molasses
1 teaspoon Dijon mustard
2 tablespoons olive oil
1/2 cup pomegranate seeds
1 tablespoon minced fresh parsley
prep: 10 minutes
total: 15 minutes
small bowl
whisk
1. In a small bowl, combine the red wine vinegar, shallot and a sprinkling of salt and pepper. Set the bowl aside for 5-10 minutes so the vinegar has a chance to mellow out the shallots' bite.
2. Rinse and thoroughly dry the greens, cut away any unwanted stems and discard them. Tear the remaining stems and leaves into bite-size pieces.
3. Whisk the pomegranate molasses and mustard into the shallot-vinegar mixture. Add the olive oil in a thin stream, whisking as you go until the dressing is emulsified.
4. Toss the greens with a little of the dressing at a time until they're coated but not weighed down by the dressing. Add more salt and pepper to taste.
