Dandelion Greens + Shaved Fennel in Shallot Vinaigrette
radish+
currants+toasted almonds
As we move towards early summer here in Northern California we enjoy a beautiful abundance of wonderful fresh, colorful, local greens, this year continuing to see tender dandelion greens into late spring. The base of this salad consists of dandelion greens which are mild, but can also be somewhat bitter. Adding a few plump currants along with this tangy delicious shallot lemon vinaigrette, balances everything in a lovely way. Shaved finocchio, paper thin radish & crunchy, toasted almond slices complete the flavor profile & lighten the plate. Rich in prebiotic fiber, dandelion greens can be a somewhat overlooked green, probably for a few reasons. I have been asked more than once what I’m going to do with these! While wonderful warmed & mixed with lentils or other heavier dressings & veggies, dandelion greens can be light & delicious. Give this salad a try to incorporate more variety in your daily. Plant-based micro + macro nutrients found in a diversity of plants; seeds, nuts & legumes keep things interesting both in the kitchen & in the microbiome. Plus, below are a few simple prep steps to add to your tool kit.
Ingredient LIST
Serves 4
1-2 organic shallots - sliced very thin & diced - adjust for size of shallot as desired
2 organic meyer lemons - juiced (about 2 T juice) + 1 t zest micro planed
2 T organic champagne vinegar (adjust for desired taste) Check ingredients - I like to choose one with just organic champagne wine vinegar. Be aware of other additives such as ‘natural flavors’ + ‘natural essence’.
1/4 c extra virgin olive oil
pinch good mineral sea salt or Himalayan salt (pink)
1/4 c organic currants (Zante)
ACV (Apple Cider Vinegar)
2 bunches organic dandelion greens
1 medium finocchio (Florence Fennel bulb + frond)
1 bunch organic red radish (pink or purple hue)
1/4 c sliced organic almonds
hemp hearts (optional)
First we begin by preparing the vinaigrette. . .
Shallot Vinaigrette
Add the shallots to a salad mixing bowl with the vinegar, lemon juice + zest & a pinch of high quality mineral salt. Set aside for 20- 30 minutes to macerate.
UP NEXT . . .
Boil some water in a kettle & then place the currants in a small heat proof bowl. Once the water is hot, pour a small amount over the currants and add a splash of ACV. Give it a stir and set aside. This will help plump up the currants.
For the Greens
Cut any long, untender stems from the dandelion greens and compost, then wash & dry the leaves in a spinner or pat in a clean towel. Place in fridge.
Wash & dry the finocchio. Trim the stock from the bulb, reserving the stock & fronds - set aside. Remove any bruised outer layer. With a sharp knife or mandolin, shave the bulb.
In a bowl, prepare an ice bath with ice and water. Cut the leaves from the radish. This can be saved for another salad, added to a pesto or composted. Wash & dry the radish root then with a very shape knife or mandolin, cut as thin as possible. As you work, add the radish to the ice bath.
Heat an iron skillet or similar to medium heat. Add the sliced almond & dry roast until just lightly browned then remove from heat. Remember these will continue to cook a little even after the pan is turned off, so if you want to stop the cooking right away, move them from the pan in to a heat proof bowl.
Pull it together
Now drain the liquid from the currants. They should be tender & plump. Remove the Dandelion greens from the fridge & place in the bowl with the shallot vinaigrette and add the finocchio, radish & currants. Toss to coat. Divide between serving plates and sprinkle each plate with almonds. Pull some fronds from the finocchio stems to top. A light sprinkle of hemp hearts is a nice addition as well.
