Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta

1. 1

   Cut any tough stems from the greens and trim any wilted, yellow, or tough leaves.

2. 2

   Wash and dry them according to directions on page 67.

3. 3

   The greens can be prepared up to several hours in advance and kept, loosely covered with a clean towel, in the refrigerator.

4. 4

   To make the dressing, combine the olive oil, 2 tablespoons of the toasted almonds, vinegar, and honey in a blender and blend until smooth.

5. 5

   Add salt and pepper to taste.

6. 6

   Place the greens in a large bowl, season them with salt and pepper, and pour the dressing over them.

7. 7

   Toss well and divide the dressed greens among six plates, mounding them in the center of the plate.

8. 8

   Sprinkle with the remaining 2 tablespoons of toasted almonds and top with shavings of ricotta salata.

9. 9

   Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.