Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette

Name: Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters almonds, toasted and chopped; 473 milliliters About of florets from different members of the Brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco; 118 milliliters cooked bulgur wheat; 1 teaspoon champagne vinegar, plus more to taste; 118 milliliters dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped; 2 servings Kosher salt; 2 lemons; 59 milliliters olive oil, plus more as necessary; 2 servings Crushed red pepper flakes; 1 shallot, minced

You can never have too many side dish recipes, so give Daniel Patterson's Grilled Brassica with Dandelion-Green Vinaigrette a try. This vegan recipe serves 2. One serving contains 545 calories, 13g of protein, and 37g of fat. It is perfect for The Fourth Of July. A mixture of champagne vinegar, dandelion greens, olive oil, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

In a small bowl, stir together the dandelion greens, shallot, champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt, and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).

Ingredients you will need

Champagne Vinegar

Red Pepper Flakes

Dandelion Greens

Olive Oil

Seasoning

Shallot

Juice

Lemon

Pesto

Salt

Equipment you will use

Bowl

Heat a grill or a cast-iron pan on medium-high heat, add a splash of olive oil, and then add all of the Brassica with a pinch of salt.

Ingredients you will need

Olive Oil

Salt

Equipment you will use

Grill

Frying Pan

Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.

Ingredients you will need

Vegetable

Spread

Equipment you will use

Knife

In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur.

Ingredients you will need

Vegetable

Bulgur