Dandelion Salad with Mustard Greens Vinaigrette
Mustard Greens Vinaigrette
(as modified by Mary Ann Perry)
2
Red Serrano or Anaheim chilies, deseeded and deveined, sliced
diagonally
1/3 lb Sunflower sprouts
20 Ears baby corn, husks and silk removed
12 Radishes, sliced
2 lb Dandelion greens, washed & stemmed
Mustard Green Vinaigrette
1
Bunch mustard greens, washed & stemmed
1 c Sunflower oil
2 tb Herb-flavored vinegar
1/2 t Salt
1/4 t Black pepper
If
using Anaheim chilies, grill them and remove peel. Slice the chilies
diagonally, remove seeds and veins, and stick small bunches of sprouts
through the pieces. Remove the husks and silk from the corn. Bring
a small pot of water to boil and cook the corn in it 1 minute. Drain,
rinse in cold water, and cool. (If using canned corn, simply drain
and rinse) Wash and slice radishes. To make vinaigrette, place mustard
greens in a blender and add the remaining ingredients. Blend until
smooth. Toss with salad greens and serve. Serves 6.
