Wilted Dandelion Greens with Warm Red Wine Vinegar & Shallot Vinaigrette
Deliciously bitter dandelion greens are tossed in a warm dressing of olive oil, red wine vinegar, Dijon mustard, golden raisins and shallots. The cooked vinaigrette is poured directly on the greens, gently wilting them. I added toasted pecans that I had lying around as well.... Their crunch and rich toothsome texture really complimented the dish!
Servings: 8
Ingredients
- bunch 1/2 pound dandelion greens, washed and dried
- 3 tablespoons extra-virgin olive oil
- 1 large shallot finely chopped
- 3 tablespoons red wine vinegar
- 2 teaspoons sugar
- 1 teaspoons dijon mustard
- 1/2 cup golden raisins
- 1/2 cup whole raw pecans
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
Instructions
- Preheat your oven to 350F.
- Using a cookie sheet, spread the raw pecans into a single layer. Toast the nuts in the oven for 5 minutes, or until fragrant. Keep an eye on them because they can easily burn! Roughly chop and reserve.
- Take the dandelion greens and cut the stems off, about 2 inches at the bottom. Discard the stems. Take the remaining leaves and chop into 3 inch pieces. Place in a large mixing bowl.
- In a medium saute pan, heat the olive oil over medium heat. Add the chopped shallot, sugar, salt, and pepper to the pan. While stirring occasionally, cook until lightly caramelized (watch for burning), about 4-5 minutes.
- Add the dijon and red wine vinegar to the pan and whisk to combine. Cook for 1 minute. Remove the pan from the heat and add the raisins to the vinaigrette.
- Immediately pour the mixture over the dandelion greens and add the toasted pecans. Toss to combine. Adjust the salt and pepper as needed.
Notes
Slightly modified from marthastewart.com