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Dandelion greens salad with gooseberries and cilantro vinaigrette (Maskrossallad)

Time 20 minutes
Yields Serves 4 to 6
Dandelion greens salad with gooseberries and cilantro vinaigrette (Maskrossallad)
(Los Angeles Times)

Dressing

1

In a small bowl, whisk the garlic, lime juice, cilantro, and salt and pepper to taste. Whisk in the olive oil in a slow stream until the dressing is emulsified. Makes one-third cup.

Salad

1

In a large bowl combine the dandelion greens and lettuce. Stir in the radishes, gooseberries and goat cheese.

2

Add the dressing and toss. Season with salt and pepper if desired.

From “The Swedish Table” by Helene Henderson. You can leave some of the dandelion leaves whole, or tear them instead of chopping, for a prettier salad.

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