Dandelion-Beet Salad
Wild dandelion greens are abundant in the spring, and you can find the organic cultivated ones from California in most supermarkets. They have a pleasant bitterness and are best tossed with a zesty dressing like the one here. But if you cannot find dandelion greens, you can also substitute sturdy, peppery arugula or watercress.
Makes 4 to 6 servings
3 tablespoons plus 1 teaspoon lemon juice (from 1 large lemon) or use sherry vinegar 1 tablespoon Dijon mustard
3 tablespoons extra-virgin olive oil
Salt and black pepper
3 medium beets, cooked, peeled and cut into 1⁄2-inch-thick wedges
1 bunch tender dandelion greens (about 1⁄2
pound), washed, dried and bottoms trimmed 1 (4-ounce) log plain goat cheese (chèvre), in 1⁄4-inch-thick slices
3⁄ cup toasted walnut pieces
4
Make the vinaigrette: Put 3 tablespoons lemon juice in a small bowl. With a fork, whisk in mustard to dissolve. Whisk in the olive oil. Season with salt and pepper. Taste and adjust seasoning. Set aside.
Season the beets: Put beet wedges in a wide, low bowl or baking dish. Season lightly with salt and pepper, and sprinkle with remaining 1 teaspoon lemon juice or sherry vinegar. Add 2 tablespoons of vinaigrette and toss well. Let marinate for at least 10 minutes. Taste before serving: They may need more salt and acid.
To serve, put dandelion leaves in a large mixing bowl. Add a pinch of salt and half of the remaining vinaigrette and toss to coat. Taste and add more vinaigrette to your preference. Pile salad onto a platter or individual plates. Top with beets and goat cheese in a random pattern. Sprinkle with walnuts.