http://www.flickr.com/photos/tijsb/6945654132/lightbox/
Dandelion Salad with Tomato Dressing
Ingredients for Dressing
- 1/4 cup goat cheese
- 1/4 cup olive oil
- 2 Tbsp white-wine vinegar
- 2 plum tomatoes, seeded, chopped
- 2 tsp maple syrup
- 1/2 tsp salt
- 1 Tbsp tarragon, chopped
- ground pepper to taste
Ingredients for Salad
- 1/2 lb small pasta shells
- 2 cups chopped dandelion greens
- 1 cup Parmesan cheese, grated
- 2 cups baby spinach
- 2 slices bacon
- 1 onion, thinly sliced
- 1 Tbsp olive oil
Directions
- Prepare the dressing: in a blender, mix all ingredients except for the oil and tomatoes, at medium and high speed, until well combined. Add the oil and tomatoes and blend again until you obtain a smooth paste.
- Prepare the salad: In a large saucepan, add water and bring to a boil. Add pasta and cook as indicated on the package, then drain and rinse with cold water. Set aside.
- In a large skillet, over medium heat, cook the bacon until crisp, for 3-4 minutes. Drain on a paper towel and crumble.
- Wipe out the pan, add 1 tbsp of oil and cook the onion until soft, for about 5 minutes over medium heat. Set aside to cool.
- When the onion and bacon are cold enough, toss them together with the dandelion greens, spinach, cheese and 1/2 cup dressing, in a large bowl. Drizzle the remaining dressing on top and refrigerate. Serve cold.
One Comment