Recipe Author: Conne Ward Cameron
Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.
Ingredients:
1/2 cup olive oil
2 tablespoons sherry vinegar
Salt and pepper
4 small, firm rounds of goat cheese (4 ounces total)
1 tablespoon minced mixed fresh soft herbs, such as chives and mint
2 slices prosciutto (about 1/8 pound), cut in half
6 cups lightly packed dandelion greens, torn into bite- sized pieces (about 1/2 pound)
Preparation:
In a small jar, make dressing by combining olive oil and vinegar. Put lid on jar and shake vigorously. Taste for seasoning. Set aside. Lay goat cheese on work surface and sprinkle with half the mixed herbs. Press lightly so the herbs adhere. Turn rounds and sprinkle with remainder of herbs and press to adhere. Wrap one half slice of prosciutto around each round of goat cheese and press to secure. In a large salad bowl, toss the greens with the dressing. Arrange the greens on four large salad plates. Heat a medium skillet over moderate heat. Add the wrapped cheese and cook until the meat is browned, about 2 minutes per side. Place a wrapped cheese on top of each salad and serve immediately.
Adapted from “Salad as a Meal” by Patricia Wells (William Morrow, $34.99).
Per serving: 433 calories (percent of calories from fat, 79), 15 grams protein, 9 grams
