Daniel Patterson'S Grilled Brassica With Dandelion-

Name: Daniel Patterson'S Grilled Brassica With Dandelion-Green Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped; 1 shallot, minced; 1 teaspoon champagne vinegar, plus more to taste; 2 lemons; 1 caperberry, chopped; 1/4 cup olive oil, plus more as necessary; Kosher salt; Crushed red pepper flakes; About 2 cups of florets from different members of the Brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco; 1/2 cup cooked bulgur wheat; 1/4 cup almonds, toasted and chopped

Servings: persons

1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped
1 shallot, minced
1 teaspoon champagne vinegar, plus more to taste
2 lemons
1 caperberry, chopped
1/4 cup olive oil, plus more as necessary
Kosher salt
Crushed red pepper flakes
About 2 cups of florets from different members of the Brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco
1/2 cup cooked bulgur wheat
1/4 cup almonds, toasted and chopped

1
In a small bowl, stir together the dandelion greens, shallot, champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt, and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
2
Heat a grill or a cast-iron pan on medium-high heat, add a splash of olive oil, and then add all of the Brassica with a pinch of salt. Spread out the vegetables and don't move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
3
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped, 1 shallot, minced, 1 teaspoon champagne vinegar, plus more to taste, 2 lemons, and more.

Yes, Daniel Patterson'S Grilled Brassica With Dandelion-Green Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Daniel Patterson'S Grilled Brassica With Dandelion-Green Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions