Dandelion Greens with Pears, Croutons and Candied Walnuts

Dandelion Greens with Pears, Croutons, and Candied Walnuts Recipe - Vegetarian Delight

Region / culture: Asia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4 |

Vegetarian diet

Introduction

Dandelion Greens with Pears, Croutons and Candied Walnuts is a delicious and nutritious salad that combines the bitterness of dandelion greens with the sweetness of pears and candied walnuts. This recipe is perfect for a light and refreshing meal or as a side dish to accompany your main course.

History

Dandelion greens have been used in cooking for centuries, prized for their bitter flavor and nutritional benefits. This recipe takes a modern twist on traditional dandelion greens by adding sweet pears, crunchy croutons, and candied walnuts for a perfect balance of flavors and textures.

Ingredients

1 bunch fresh spinach
1 bunch dandelion greens
0.5 bunch arugula
0.5 bunch watercress
0.75 cup Creamy lemon-tahini Dressing, "Super" green Dressing or apple-Flax vinaigrette (/August '00/p. 49, 50)
2 asian pears, cored, quartered lengthwise and cut into 0.25 inch-thick slices
tempeh croutons
0.5 cup olive oil
0.5 cup apple cider
0.25 cup cider vinegar
2 tbsp shoyu, tamari or reduced-sodium soy sauce
8 oz (227 g) pkg. tempeh, cut into 0.5 inch squares
1 cup walnut halves (4 oz (113 g))
0.25 cup maple syrup

How to prepare

To make croutons, preheat the oven to 325°F (163°C). In a small bowl, whisk together oil, cider, vinegar, and shoyu. Add tempeh and mix well. Spread the mixture in a medium baking dish and bake until golden, about 1 hour. Set aside to cool.
In a medium skillet over medium heat, toast walnuts until fragrant, shaking the pan occasionally, about 3 minutes. Remove from heat and let cool briefly. Add maple syrup and return to medium heat. Stir until the syrup has coated and hardened on the walnuts, 2 to 3 minutes. Transfer to parchment paper, spreading them out to avoid clumping. Let cool.
In a large bowl, toss pears and all greens with the dressing of your choice and divide among plates. Sprinkle each with some tempeh croutons and toasted walnuts, and serve.

Variations

Substitute the pears with apples or grapes for a different flavor profile.
Use pecans or almonds instead of walnuts for a different nutty flavor.
Add crumbled feta or goat cheese for a creamy texture.

Cooking Tips & Tricks

Be sure to wash the dandelion greens thoroughly to remove any dirt or grit.

- Toasting the walnuts before candying them will enhance their flavor.

- Make sure to toss the greens with the dressing just before serving to prevent wilting.

Serving Suggestions

Serve this salad as a light lunch or as a side dish with grilled chicken or fish. It pairs well with a glass of white wine or sparkling water.

Cooking Techniques

Toasting the walnuts and tempeh before adding them to the salad will enhance their flavors.

- Tossing the greens with the dressing just before serving will prevent them from becoming soggy.

Ingredient Substitutions

Use baby spinach or mixed greens instead of dandelion greens.

- Substitute tempeh with grilled chicken or tofu for a different protein option.

Make Ahead Tips

You can prepare the candied walnuts and croutons ahead of time and store them in an airtight container until ready to use. The dressing can also be made in advance and stored in the refrigerator.

Presentation Ideas

Arrange the salad on a large platter and garnish with additional candied walnuts and croutons for a beautiful presentation. Serve with a side of crusty bread or rolls.

Pairing Recommendations

This salad pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio. For a non-alcoholic option, try sparkling water with a splash of lemon or lime.

Storage and Reheating Instructions

Store any leftover salad in an airtight container in the refrigerator for up to 2 days. The greens may wilt slightly, but the flavors will still be delicious. Do not freeze the salad as the texture will be compromised.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 24g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 2g per serving

Proteins

Protein: 8g per serving

Vitamins and minerals

Vitamin A: 120% DV

Vitamin C: 80% DV

Iron: 15% DV

Alergens

Contains soy and tree nuts (walnuts)

Summary

This recipe is a good source of carbohydrates, healthy fats, and protein. It is also rich in vitamins A and C, making it a nutritious and delicious choice for a meal or side dish.

Summary

Dandelion Greens with Pears, Croutons and Candied Walnuts is a flavorful and nutritious salad that is perfect for a light meal or side dish. With a balance of bitter, sweet, and crunchy elements, this salad is sure to be a hit at your next meal. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Dandelion Greens with Pears, Croutons and Candied Walnuts. It was a beautiful spring day, and I was out for a walk in the countryside. As I strolled along, I came across a patch of vibrant yellow dandelions swaying in the breeze. Their bright color caught my eye, and I couldn't help but think of all the wonderful dishes I could create with these humble weeds.

I carefully picked a few handfuls of dandelion greens and decided to take them home to experiment with. As I walked back to my house, I couldn't stop thinking about the possibilities that lay ahead. I had always loved cooking and trying new recipes, and the idea of using dandelion greens in a dish intrigued me.

When I got home, I immediately set to work in my kitchen. I washed and chopped the dandelion greens, peeled and sliced some ripe pears, and toasted some bread to make croutons. As I worked, I thought about the flavors that would complement the bitterness of the greens and the sweetness of the pears.

I remembered a recipe I had once seen for candied walnuts, and I decided to incorporate them into my dish as well. I quickly whipped up a batch of the sweet, crunchy nuts and set them aside to cool.

Once everything was prepared, I assembled the dish. I tossed the dandelion greens with a simple vinaigrette made from olive oil, vinegar, and a touch of honey. I arranged the sliced pears on top, sprinkled on the croutons, and scattered the candied walnuts over everything.

As I took my first bite, I was amazed by the combination of flavors and textures. The bitterness of the dandelion greens was perfectly balanced by the sweetness of the pears and the crunch of the walnuts. The croutons added a satisfying crunch, and the vinaigrette tied everything together beautifully.

I knew I had stumbled upon something truly special. This dish was not just a recipe; it was a work of art. I couldn't wait to share it with my family and friends and introduce them to the wonders of dandelion greens.

Over the years, I refined and perfected the recipe, adding new ingredients and tweaking the flavors to create the perfect balance. I shared it with everyone I knew, and it quickly became a favorite at family gatherings and dinner parties.

As I look back on that spring day when I first discovered the magic of dandelion greens with pears, croutons, and candied walnuts, I am filled with gratitude for the joy that cooking has brought into my life. Each recipe I have learned and mastered has brought me closer to the people I love and allowed me to express my creativity in a delicious and satisfying way.

And so, as I continue to cook and explore new recipes, I am reminded of the simple beauty of that patch of dandelions and the endless possibilities that lie within each humble ingredient. Cooking is not just about following a recipe; it is about unleashing your imagination and creating something truly remarkable. And for that, I am forever grateful.