Dandelion salad with mustard greens vinaigret

6 Servings

Ingredients

Quantity Ingredient
2 eaches Red serrano or anaheim chiles
⅓ pounds Sunflower sprouts
20 eaches Ears baby corn
12 eaches Radishes
2 pounds Dandelion greens, washed & stemmed
1 each Bunch nustard greens, washed & stemmed
1 cup Sunflower oil
2 tablespoons Herb-flavored vinegar
½ teaspoon Salt
¼ teaspoon Black pepper

Directions

DANDELION SALAD

MUSTARD GREENS VINAIGRETTE

Slice the chiles diagonally, remove seeds and veins, and stick small bunches of sprouts through the pieces. Remove the husks and silk from the corn. Bring a small pot of water to boil and cook the corn in it 1 minute. Drain, rinse in cold water, and cool. (If using canned corn, simply drain and rinse) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve.

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