Dandelion Salad with Balsamic Strawberries and Onions
They say that what grows together goes together, and this vibrant spring dandelion salad with balsamic strawberries and onions is a simple, classic example of just how true that is.
Servings: 4
Calories: 126kcal
Ingredients
- 2 tablespoons olive oil
- 1 medium red onion sliced ¼-inch thick from tip to root
- 10 ripe strawberries sliced
- 2 tablespoons balsamic vinegar divided
- 1 bunch dandelion greens about 8 ounces
- ½ teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Warm the olive oil over medium heat in a 12-inch nonstick frying pan. Add the sliced onions along with a good pinch of salt.
- Cook, stirring often, until the onions are soft, lightly brown, and reduced to about ⅓ of their raw volume. You may need to reduce the heat gradually as the onions shrink. This process will take about 30 minutes.
- Meanwhile, in a small bowl, toss the strawberry slices with 1 teaspoon of the balsamic vinegar.
- Wash the dandelion greens in several changes of water and dry thoroughly. Cut into bite-sized pieces if you like.
- When the onions are nearly done, add the remaining 1 tablespoon + 2 teaspoons balsamic vinegar to the pan and continue cooking until it has thickened to coat the onions, a minute or two.
- Remove the onions from the heat and stir in the Dijon mustard.
- In a salad bowl, combine the greens, onions and strawberries with all their juices, scraping down the onion pan with a rubber spatula to incorporate all the oil and vinegar into the salad.
- Sprinkle with salt and pepper and toss.
Video
Notes
- After peeling and halving the onions from root to tip, slice them from root to tip as well. Cutting this way will make them hold their shape while cooking for a long time, rather than disintegrating.
- Dandelion greens tend to be sandy when you buy them. Wash them very well in several changes of water, then dry well.
- Tossing the strawberries with a touch of balsamic vinegar draws out their strawberry flavor.
- You can make all the elements of this salad a few hours before you want to serve it. Just wait until right before serving to toss everything together. You can rewarm the onions and dressing if you like.
- This salad is best eaten right away, but you can store any leftovers tightly sealed in the fridge for up to 24 hours.
Nutrition
Calories: 126kcal | Carbohydrates: 13.9g | Protein: 2.8g | Fat: 7.8g | Fiber: 4g