Tuesday, May 24, 2011

Dandelion Greens with Hot Olive Oil Dressing

Source: epicurious.com

• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced lengthwise
• 1/3 cup sliced almonds (1 ounce)
• 1/2 cup golden raisins
• 2 tablespoons Sherry vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound tender young dandelion greens, any tough stems discarded

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined.
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.

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