Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta

Name: Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta
Yield: makes 6 servings
Ingredients: 1 pound tender, young dandelion greens (about 10 loosely packed cups); 6 tablespoons extra-virgin olive oil; 1/4 cup sliced almonds, toasted; 2 tablespoons red-wine vinegar; 1 teaspoon honey; Salt; Freshly ground black pepper; 1/4 pound ricotta salata, cut into shards with a vegetable peeler

By Lidia Bastianich

October 20, 2009

Image may contain Cutlery Fork and Plant

Photo by Chelsea Kyle

We found the greens for this salad by foraging in the woods and fields. You can forage farmers’ markets for tender young dandelion greens, purslane, wild fennel, and pea shoots to make a tasty salad. Even your refrigerator or kitchen garden might yield some goodies, like chives, tender young Italian parsley, thinly sliced red cabbage, or the yellow leaves from celery hearts.

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