Les feuilles de pissenlit avec des abricots, pruneaux et aux amandes
Discover a delectable combination of dandelion greens with sweet apricots, juicy prunes, and crunchy almonds in this refreshing salad. Bon appétit!
Ingredients:
- half a bundle of dandelion greens, or enough to make two salads
- 3 fresh apricots
- a handful of almonds
- about 5 prunes
- 1/4 cup brown rice vinegar
- 1/2 cup olive oil
- a good-sized shallot
Instructions:
- Chop the shallot finely and transfer it into a jar. Pour the vinegar over the shallot and add a bit of salt. Let the shallots sit in the vinegar for at least 10 minutes. In the meantime...
- I personally recommend keeping the almonds raw for this salad as their delicate flavor complements the apricot and prunes well. However, toasting them is an option for a different but delicious twist. If you opt to toast them, preheat the oven to 180 °C. Spread the almonds on a pan, such as a cast iron skillet or baking sheet. Place the pan in the preheated oven for about 7-8 minutes until fragrant.
- If you are using raw almonds, roughly chop them. For toasted almonds, chop them after they have cooled. Set aside.
- Cut the prunes into slices and set aside.
- Pit and slice the apricots neatly. Set aside.
- In a bowl, combine the prunes, almonds, and dandelion greens. Leave out the apricots for now.
- To make the vinaigrette, add olive oil to the jar with shallots and vinegar. Shake vigorously until well mixed and emulsified, resulting in a creamy pale yellow dressing.
- Drizzle some of the vinaigrette over the ingredients in the bowl, toss gently, and plate the salad.
- Add the apricots to the bowl with the other components, drizzle some vinaigrette over them, toss gently to coat, and arrange them on the salad in a visually appealing manner.
- And there you have it! Dandelion greens with apricots, prunes, and almonds!
- A quick tip: If you're taking this salad to a picnic, prepare all the components separately but do not mix them until you are ready to serve. Pack the greens, apricots, nuts, and prunes in separate containers. The vinaigrette should be in its own jar. When you're at your picnic spot, toss everything together in the largest container, plate, and enjoy!
Summary:
- Calories: 1264 kcal
- Fat: 118 g
- Protein: 8 g
- Carbs: 52 g
- Potassium: 906 mg
- Magnesium: 95 mg