Wednesday, June 12, 2013

Dandelion Greens Salad with Strawberries and Balsamic-Caramelized Onions

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Serious Eats


2 tablespoons olive oil

1 medium red onion, sliced into 1/4-inch-wide rings or half moons
10 ripe strawberries, sliced
2 tablespoons balsamic vinegar, divided
1 bunch dandelion greens (about 4 ounces)
1/2 teaspoon Dijon mustard
Salt and pepper, to taste










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.

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.

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.

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.

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