Dandelion Salad With Mustard Greens Vinaigret

Recipe Ingredients

		Dandelion Salad
2		Anaheim - - chiles
1/3 lb	151g / 5.3oz	Sunflower sprouts
20		Baby corn
12		Radishes
2 lbs	908g / 32oz	Dandelion greens - washed and
		Stemmed
		Mustard Greens Vinaigrette
1		Mustard greens - washed
		And stemmed
1 cup	237ml	Sunflower oil
2 tablespoons	30ml	Herb-flavored vinegar
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Black pepper

Recipe Instructions

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.

Source:
Dan Gill

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