March brings spring break, my birthday, and better weather. Though we won’t get local strawberries for another few months here in Portland, they start placing them near the entrance of the supermarket this month and they are sweet and juicy even if they had to make the journey north on I-5.
Recipe Card
6
servings20
minutes300
kcalMaster's
20
minutesIngredients
1 head Romaine lettuce, cut into bite-sized pieces
1 bunch dandelion greens, cut into bite sized pieces
8 - 10 large strawberries, sliced
4 oz macadamia nuts, roasted & salted (halved or whole)
4 oz semi-hard mild cheese (such as Sartori or Gruyere), I used a vegetable peeler to shave pieces
1/2 apple, sliced thin
- Dandelion Greens Pre-Dressing
1 pink grapefruit
1 cara cara orange
2 T sugar
- Vinaigrette Dressing
1/2 cup olive oil
1 teaspoon dijon mustard
Juice of 1 lemon
1 clove garlic, crushed and chopped fine
salt & pepper
Directions
- In a small saucepan, combine juice of the grapefruit and orange with sugar. Bring to a boil and simmer for 4 minutes. Let cool.
- To make vinaigrette, whisk mustard with olive oil in a small bowl to emulsify. Add in lemon juice, garlic, and 1 T of citrus syrup. Season to taste with salt and pepper. Add a bit of water if necessary to thin.
- In a separate bowl, lightly dress dandelion greens with remaining, warm citrus syrup.
- Build salad with all ingredients except dandelion greens. Just prior to serving, toss greens with dressing.
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