The Crisper Whisperer: Dandelion, Strawberry, And Balsamic Onion Salad Recipe

1. 1

   Heat the olive oil over medium heat in a medium frying pan. Add the sliced onions along with a good pinch of salt. Cook, stirring often, until the onions are soft, lightly brown, and reduced to about 1/3 of their raw volume. You may need to reduce the heat gradually as the onions shrink. This is a slow process that could take 45 minutes.

2. 2

   Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar. Wash the dandelion greens in several changes of water and dry thoroughly.

3. 3

   When the onions are nearly done, add the remaining 1 tablespoon + 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened slightly, a minute or two. Remove the onions from the heat and stir in the Dijon mustard.

4. 4

   In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad. Sprinkle with salt and pepper, and toss. Divide between two plates and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.