Meal Kit
Dandelion Greens Salad
With Gorgonzola Cheese, Sunflower Seeds and Radish
Prep & Cook Time: 25-35 min.
Spice Level: Mild
Cook Within: 1 days
Contains: Milk
Chef
Justin Paruszkiewicz
The dandelion green may be one you have never tried before. It is used in the culinary world in both the raw and cooked form. The name, dandelion, comes from the French ‘dent de lion’, meaning ‘lion's tooth’, a reference to the jagged-edged leaves of this noteworthy weed that grows both wild and cultivated. The bright green leaves have a slightly bitter, tangy flavor that adds an interesting layer of flavor to salads. Gorgonzola cheese and red wine vinegar go perfectly with this salad because the vinegar balances out the bitterness of the greens, and the gorgonzola adds a creamy texture to the crisp leaves.
In Your Box (serves 2)
- 0 Dandelion Greens
- 0 fl. oz. Red Wine Vinegar
- 0 Sunflower Seeds
- 0 cup Dijon Mustard
- 0 volume Sugar
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0 oz. Blue Cheese
- 0 oz. Cherry Tomatoes
- 0 Shallot
- 0 oz. Radishes
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories0
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Carbohydrates0g
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Net Carbs0g
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Fat0g
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Protein0g
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Sodium0mg
Recipe Steps
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Prep the Vegetables
Chop the stems off the dandelion greens approximately 2 inches from the end of the stem. Chop the greens into 1 inch pieces. Slice the radish into thin, circular coins. Remove the skin from the shallot and slice in half. Slice the haves into thin julienne strips (matchsticks). Slice the cucumbers on a bias into thin pieces.
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2 Make the Dressing
Place the red wine vinegar, Dijon mustard, sugar, and 2 tbsp oil into a mixing bowl. Whisk ingredients together until incorporated. Add salt and pepper to taste.
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3 Mix the Ingredients
Place the dandelion greens, cucumber, radish, shallot and cherry tomatoes in a large mixing bowl. Slowly drizzle the dressing into the salad and mix all the ingredients together. Reserve for plating.
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4 Plate the Dish
Add the salad mix to the middle of the plate gently, trying to build the salad up to give it some height. Sprinkle the Gorgonzola cheese and sunflower seeds on top of the salad.
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