Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta

Name: Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters sliced almonds, toasted; 6 servings Freshly ground black pepper; 1 teaspoon honey; 6 Tbsps extra-virgin olive oil; 2 Tbsps red-wine vinegar; 113 grams ricotta salata, cut into shards with a vegetable peeler; 6 servings Salt

Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta might be just the side dish you are searching for. One serving contains 196 calories, 3g of protein, and 19g of fat. This recipe covers 4% of your daily requirements of vitamins and minerals. This recipe serves 6. Head to the store and pick up salt, pepper, red-wine vinegar, and a few other things to make it today. It is a good option if you're following a gluten free, primal, and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves. Wash and dry them according to directions on page 6

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Greens

The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.

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Greens

To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth.

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Olive Oil

Almonds

Vinegar

Honey

Equipment you will use

Blender

Add salt and pepper to taste.

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Salt And Pepper

Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them. Toss well and divide the dressed greens among six plates, mounding them in the center of the plate.

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Salt And Pepper

Greens

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Bowl

Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata.

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Ricotta Salata Cheese

Almonds

Serve immediately.

Taste

Book, using the USDA Nutrition Database

Lidia Bastianich hosts the hugely popular PBS show, "Lidia's Italian-American kitchen" and owns restaurants in New York City, Kansas City, and Pittsburgh. Also the author of Lidia's Italian Table and Lidia's Italian-American Kitchen, she lives in Douglaston, New York. Jay Jacob's journalism has appeared in many national magazines.From the Trade Paperback edition.