Dandelion, Edamame & Strawberry Salad

Dandelion, Edamame & Strawberry Salad

Dandelion, Edamame & Strawberry Salad

Adapted from Beginnings: My Way to Start a Meal by Chris Cosentino (Olive Press 2012)

Serves 6

Cosentino makes this salad with arugula, shelled fava beans, and pecorino instead of dandelions, edamame beans, and Parmigiano Reggiano cheese. Even with substitutions, the salad lives up to Cosentino’s description: “A perfect combination of the [spring] season, featuring sweet, sour, salty, and rich ingredients all together.” Plain salt may be substituted for vanilla salt.

Balsamic Vinaigrette:
1/3 cup good quality balsamic vinegar
2/3 cup extra virgin olive oil
Salt
Freshly ground black pepper

Salad
2 cups thawed, shelled edamame beans
2 cups fresh strawberries, stemmed and quartered lengthwise
1/8 teaspoon vanilla salt
1/4 pound cleaned dandelion greens
Freshly ground black pepper
Shavings of Parmigiano Reggiano cheese

Make Vinaigrette: Whisk together balsamic vinegar and olive oil. Season to taste with salt and freshly ground black pepper.

Make Salad: Mix edamame beans, strawberries, and vanilla salt. Add dandelion greens and 1-2 tablespoons Balsamic Vinaigrette, and toss well. Taste and add salt and freshly ground black pepper, as needed. Put salad on platter or in bowl and, using vegetable peeler, shave Parmigiano Reggiano over salad. Serve immediately.

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