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Receta Fresh Dandelion Leaf Salad
by Global Cookbook

Fresh Dandelion Leaf Salad
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Ingredientes

  • 3/4 lb Beets,Scrubbed With Tops, Trimmed To 1/2 "
  • 1/2 lb Fresh Dandellion Leaves
  • 1/2 c. Walnut Pcs, Lightly Toasted
  • 2 Tbsp. Sherry Vinegar Or possibly Red Wine Vinegar
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Freshly Grnd Pepper
  • 1 Tbsp. Chives, Snipped
  • 5 Tbsp. Walnut or possibly extra virgin olive oil

Direcciones

  1. Place a rack in the center of the oven and heat to 425 degrees. Wrap the beets individually in foil, sealing the edges. Bake till they are easily pierced with a tip of a knife. 35 min to 1 hour depending on their size. When cold sufficient to handle slip off the skins and cut the beets into 1/2 inch cubes. Wash the dandelion leaves well to remove all sand and grit.
  2. Spin them dry and put in a large serving bowl. Add in the beets and walnuts.
  3. In a small bowl, combine the vinegar, salt, pepper and chives. Slowly whisk in the oil till well-combined. Drizzle the vinaigrette over the salad, toss well and serve.