Dandelion and Radicchio Salad with Meyer Lemon Vinaigrette
Servings: 4 AS A SIDE SALAD (DOUBLE IF YOU NEED MORE)
Author: Pamela
- Vinaigrette: it’s so delicious, I would double it for another salad later in the week
- 2 Tablespoons white balsamic vinegar* I like the one by Terre Bormane
- Juice of ½ Meyer lemon**
- ½ small shallot minced
- 1 ½ teaspoons whole-grain mustard this is the one with whole mustard seeds
- ¼ teaspoon sea salt
- ¼ cup unrefined cold-pressed extra-virgin olive oil
- Salad:
- 4 cups chopped dandelion greens bottom stem (about 1-inch stem) removed if you want
- ½ radicchio head chopped
- Additional add-ins that would be delicious: citrus segments avocado (not classically Mediterranean), chopped salted and roasted nuts (Marcona almonds, walnuts, pistachios, pine nuts), salty cheese (ricotta salata, feta, Pecorino), cooked lentils or beans, cooked quinoa or farro - the more stuff you add, the more dressing you need
Make the vinaigrette by combining all the ingredients in a screw top jar and shaking it all up or whisking the vinaigrette ingredients in a medium bowl until emulsified.
Assemble the salad greens and toss them with enough dressing to coat lightly. Add the remaining ingredients to the salad and drizzle with the rest of the dressing. Delicate ingredients like avocado and soft cheese like feta are best not tossed.
*Or 2 Tbs. white wine vinegar and 1 1/2 tsp. honey or maple syrup or sugar
**Or juice of ½ lemon and 1 tsp orange juice (or juice of ½ lemon + a drop of honey or other sweetener)
Anchovy vinaigrette: In a blender combine, 5 anchovy filets (backbone removed), 1 ½ Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 minced garlic cloves, and salt and pepper to taste. Blend until smooth, then slowly stream in 1/2 cup extra-virgin olive oil.