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Categories: Salads, Vegetarian

Dandelion greens salad with gooseberries and cilantro vinaigrette (Maskrossallad)

Dandelion greens salad with gooseberries and cilantro vinaigrette (Maskrossallad)
Los Angeles Times

Everyone has found a perch in the sprawling backyard -- under the bright-fuchsia bougainvilleas dangling off the sycamore tree, next to the slate pool tucked behind the wooden fence, at the roomy patio table by the French doors -- but ... Read more

Total time: 20 minutes | Serves 4 to 6
Note: From "The Swedish Table" by Helene Henderson. You can leave some of the dandelion leaves whole, or tear them instead of chopping, for a prettier salad.

Dressing

  • 1 small clove garlic, minced
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped cilantro
  • Salt, pepper
  • 1/4 cup extra virgin olive oil

Step 1In a small bowl, whisk the garlic, lime juice, cilantro, and salt and pepper to taste. Whisk in the olive oil in a slow stream until the dressing is emulsified. Makes one-third cup.

Salad

  • 2 cups coarsely chopped dandelion greens
  • 2 cups coarsely chopped butter lettuce
  • 1/4 cup very thinly sliced radishes
  • 1 cup sweet Cape gooseberries
  • 2 ounces goat cheese, crumbled
  • Salt, pepper (optional)

Step 1In a large bowl combine the dandelion greens and lettuce. Stir in the radishes, gooseberries and goat cheese.

Step 2Add the dressing and toss. Season with salt and pepper if desired.

Each of 6 servings:
131 calories; 3 grams protein; 6 grams carbohydrates; 2 grams fiber; 11 grams fat; 3 grams saturated fat; 4 mg. cholesterol; 52 mg. sodium
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