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:

  1. In a skillet, heat olive oil over medium high heat. Saute fennel and green beans until soft, about 3 to 5 minutes.

To serve

  1. In a bowl, combine the dandelion greens, watercress, jicama, and pomegranate seeds.

    Toss with Pomegranate Vinaigrette and serve immediately.

Pomegranate Vinaigrette:

  1. 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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