Dandelion greens have long been used as a potent liver tonic. This riff on a traditional wilted spinach salad uses a warm dressing to soften the aggressive flavor of the dandelion greens. Add more spinach if you prefer a milder flavor.
1/4 cup pine nuts (hazelnuts, walnuts, or macadamias also work well)
1/4 cup extra-virgin olive oil, divided
1 medium shallot, chopped (about 1/4 cup)
1 Tbs. sherry vinegar
1 tsp. Dijon mustard
1 Tbs. chopped fresh tarragon leaves
2 bunches dandelion leaves, trimmed and chopped (3-4 cups)
4 cups baby spinach leaves
1/2 small red onion, thinly sliced
- Toast nuts in small pan over low heat until fragrant, stirring almost constantly and being careful not to burn. Transfer to bowl, and set aside.
- Add 1 Tbs. olive oil and shallots to pan, and gently cook over low heat, 5 minutes, until soft but not browned. Combine shallots in small blender with remaining olive oil, vinegar, mustard, and tarragon leaves. Process on low until smooth. Return to pan, and warm through until hot.
- In medium bowl, combine dandelion, spinach, red onions, and pine nuts. Drizzle with enough dressing to lightly coat leaves, and toss to mix thoroughly. Serve immediately.
per serving: 228 cal; 3g pro; 20g total fat (2g sat fat); 11g carb; 0mg chol; 107mg sod; 4g fiber; 2g sugars
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