Dandelion Greens with Hot Olive-Oil Dressing
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 to 6 (side dish) servings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sugar
- 1/4 cup extra-virgin olive oil
- 2 tablespoons sherry vinegar
- 1/2 cup golden raisins
- Carbohydrate 19 g(6%)
- Fat 12 g(18%)
- Fiber 4 g(15%)
- Protein 4 g(7%)
- Saturated Fat 2 g(8%)
- Sodium 156 mg(7%)
- Calories 182
Preparation Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
Preparation Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic and almonds, stirring frequently, until pale golden, about 2 minutes. Add raisins and cook, stirring, until garlic is golden and raisins are plumped, about 1 minute. Remove from heat and add vinegar, sugar, salt, and pepper, stirring until combined. Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat.
