Recipe #4764
Dandelion salad and mustard greens with parmesan
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 12 min |
| Total: | 22 min |
4
servings
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Wine & food pairing
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Recipe ingredients
- Sufficient quantity, fresh dandelions
- Sufficient quantity, fresh mustard greens
- Sufficient quantity, baby spinach
- Sufficient quantity, mesclun lettuce
- Sufficient quantity, grilled bread croûtons
- To taste cashews, cut into pieces
- 2 Tbsp. (30 mL) wine vinegar *
- 3 Tbsp. (45 mL) olive oil *
- 2 tsp. (10 mL) Dijon mustard *
- To taste, parmesan shavings
- 1 Tbsp. (15 mL) chopped, fresh basil
- To taste, salt and pepper
Preparation
Wash and tear dandelions into large pieces. Place in a salad bowl, all lettuces and mustard greens with the croûtons.
In a frying pan over medium heat, brown the lardoons or bacon pieces until they’re crisp. Add to the salad.
Discard the accumulated fat, pour in the vinegar, bring it to a boil and reduce by half.
Pour the oil into the pan, add the Dijon mustard and mix. Let cook for 1 minute and pour over the salad.
Sprinkle the parmesan shavings and fresh basil, and season.
Serve immediately.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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