TLC Cooking "Emeril's Dandelion Salad with Agave Mustard Dressing"

Emeril's Dandelion Salad with Agave Mustard Dressing

YIELD 4 servings

INGREDIENTS

2 tablespoons	horseradish mustard
2 teaspoons	agave nectar
1/8 teaspoon	kosher salt
1/4 teaspoon	freshly ground black pepper
1/4 cup	extra virgin olive oil
2 bunches	dandelion greens, washed thoroughly and spun dry
1/2	red onion, thinly sliced
1	apple,cored and thinly sliced
1	lemon, halved

(such as a Gala or a Honeycrisp)

PREPARATION:

Method

In a medium sized non-reactive bowl, whisk the mustard, agave nectar, salt and pepper until well combined. Continue to whisk the dressing and slowly drizzle in the olive oil until the dressing has emulsified. Set aside.
In a large bowl, add the dandelion greens, red onion and apple. Squeeze the juice from the lemon over the entire salad. Drizzle the dressing over the greens and toss gently to combine. Serve immediately.
Editor's Note: Look for organic, locally-grown greens from your local farmers market—or try picking your own.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe was featured in the Who Are You Calling a Chicken? Episode of Emeril Green.
WATCH VIDEO: Emeril's Vermont Adventures

This recipe appears in: Salads

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