TLC Cooking "Emeril's Jicama and Dandelion Salad with Pomegranate Vinaigrette"

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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