30 May, 2015

Dandelion, Fennel, and Hazelnut Salad

This particular recipe struck me as odd when I first read it in Salamadastron, since fennel and dandelion greens don't quite overlap in season. They get close enough, however, that around this time of year you should be able to find both nice and fresh in your grocery store's produce section.

Dandelion, Fennel, and Hazelnut Salad Recipe

Prep time: 15 minutes
Total time: 15 minutes

Yield: 6 salads

  • 4 cups dandelion greens
  • 1 fennel bulb
  • 12 radishes
  • 1 can reduced-sodium white beans, rinsed and drained
  • ¼ cup chopped hazelnuts
  • 3 tbsp olive oil
  • 2 tbsp white wine vinegar

  1. Clean and chop the dandelion greens, fennel, and radishes. (To chop fennel, cut off the green stalks and dispose, then chop the white bulb.)
  2. Mix together with the beans and hazelnuts.
  3. If you have a shaker, shake together the oil and vinegar, mix into the salad, and separate into 6 bowls for serving.
  4. If you don’t have a shaker, separate the salad first, then drizzle each serving with ½ tbsp. oil and 1/3 tbsp vinegar.

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