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Salads, Vegetarian

Salad of dandelion greens, blood oranges, goat cheese and pecans

"But they're weeds." My much better half is not, shall we say, "adventurous" when it comes to greens: A "real" salad is built around a wedge of iceberg or chopped romaine. Stewed collards are fine for New Year's Eve, and ... Read more

Total time: 20 minutes | Serves 4 to 6
  • 2 blood oranges
  • 1 (1-pound) bunch dandelion greens, trimmed and torn
  • 1 cup toasted pecan halves
  • 1/2 red onion, thinly sliced
  • 2/3 cup raisins
  • 1/4 cup sherry vinegar
  • 1/4 cup plus 2 tablespoons fruity olive oil
  • Salt and freshly ground pepper
  • 4 ounces fresh goat cheese, crumbled

Step 1Supreme the oranges: Slice off the top and bottom of the whole fruit, then cut off the rest of the peel, carefully following the line of the flesh. Slice free each segment over a bowl to collect the juices, separating it from the central membrane. Set the segments and juice aside.

Step 2In a large bowl, toss the dandelion greens with the pecan halves, onion and raisins.

Step 3Make the dressing: In the bowl with the orange juice, whisk in the sherry vinegar and olive oil, along with one-half teaspoon salt and several grinds of pepper. Taste and adjust the seasoning as desired.

Step 4Add half the dressing to the salad, tossing to coat. Add additional dressing to taste. Gently toss in the orange segments.

Step 5Plate the salad, dotting the top with crumbled goat cheese.

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