Not a Potato Salad

20 Mins
 | 
 | 
Serves 4-6

Ingredients

2 heads Boston lettuce

3 cups small sorrel leaves (or baby spinach with a few grates of lemon zest)

5 cups dandelion greens

4 cloves garlic, minced 

4 tbsp fresh herbs of your choice (I usually use mint, chives and basil), chopped

4 tbsp red wine vinegar

1 tbsp Dijon mustard

¾ cup olive oil

2 tbsp potato (peeled, boiled and well-mashed)

 


20 Mins
 | 
 | 
Serves 4-6

Ingredients

2 heads Boston lettuce

3 cups small sorrel leaves (or baby spinach with a few grates of lemon zest)

5 cups dandelion greens

4 cloves garlic, minced 

4 tbsp fresh herbs of your choice (I usually use mint, chives and basil), chopped

4 tbsp red wine vinegar

1 tbsp Dijon mustard

¾ cup olive oil

2 tbsp potato (peeled, boiled and well-mashed)

 


Ingredients

2 heads Boston lettuce

3 cups small sorrel leaves (or baby spinach with a few grates of lemon zest)

5 cups dandelion greens

4 cloves garlic, minced 

4 tbsp fresh herbs of your choice (I usually use mint, chives and basil), chopped

4 tbsp red wine vinegar

1 tbsp Dijon mustard

¾ cup olive oil

2 tbsp potato (peeled, boiled and well-mashed)

 


Directions

1. Mix greens in a salad bowl.

2. In food processor, blend the garlic, herbs, vinegar, and Dijon.

3. Slowly add in the olive oil and potato. When blended, dress the salad.

4. (This makes extra dressing, store remainder in refrigerator)