Emeril's Jicama and Dandelion Salad with Pomegranate Vinaigrette
YIELD 4 servings
INGREDIENTS
| Jicama and Dandelion Salad: | |
| 1 tablespoon | olive oil |
| 1 cup | sliced fennel bulb |
| 1/4 pound | green beans, trimmed |
| 1 pound | dandelion greens, washed and trimmed |
| 1 bunch | watercress, washed and trimmed |
| 1 | small jicama, peeled and julienned |
| 1/4 cup | pomegranate seeds |
| Pomegranate Vinaigrette | |
| Pomegranate Vinaigrette: | |
| 1 cup | pomegranate juice |
| 1 teaspoon | honey |
| 1/2 teaspoon | salt |
| 1 tablespoon | rice wine vinegar |
| 2 tablespoon | olive oil |
PREPARATION:
Jicama and Dandelion Salad:
- In a skillet, heat olive oil over medium high heat. Saute fennel and green beans until soft, about 3 to 5 minutes.
To serve
- In a bowl, combine the dandelion greens, watercress, jicama, and pomegranate seeds.
Toss with Pomegranate Vinaigrette and serve immediately.
Pomegranate Vinaigrette:
- In a small stainless steel or non-reactive saucepan over high heat, boil the pomegranate juice until reduced to 1/3 cup, approximately 9 or 10 minutes. Remove from heat. Stir in the honey, salt, rice wine vinegar and olive oil. Set aside to cool.
This recipe was featured on the Exotic Edibles episode of Emeril Green.
This recipe appears in:
Salads
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