Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Dandelion green bunches - (abt 2 lbs) (large)

  2. 1/4 cup 59ml Hazelnuts

  3. 3 Garlic cloves

  4. 2 tablespoons 30ml Grapeseed oil

  5. 1 tablespoon 15ml Balsamic vinegar

  6. 1 tablespoon 15ml Hazelnut oil

  7. 1 teaspoon 5ml Dried thyme Salt - to taste Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Discard tough stems from greens. Cut top 5 inches from greens and reserve. Cut remaining greens into 3/4-inch slices. Transfer all greens to a large serving bowl. Coarsely chop nuts and finely chop garlic. In a small heavy skillet cook garlic and nuts in grapeseed oil over moderate heat, stirring, until garlic is golden. Stir in vinegar, hazelnut oil, and thyme. Season with salt and pepper, to taste. Pour hot vinaigrette over greens and toss to combine. This recipe yields 6 servings.


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