Slowly but surely, I am making the transition from summer to fall. Sweaters and scarves are coming out, sundresses put away and, in the kitchen, I’m reluctantly moving away, from salads featuring summer greens and tomatoes.
Last weekend, the farmers market provided inspiration for a bittersweet fall salad, which has since joined the rotation. Dandelion greens are a hardy, strong-tasting green, rather bitter, which are in season now. When sliced into ribbons, the leaves absorbed the sweet dressing well, which tempered the bitterness nicely.
Paired with shredded carrots and apples and topped with some radish micro-greens (which are sharp tasting), the salad was a perfect foil to our roast chicken, as it would be to most simply prepared meats or fish. I would not serve this with a spicy curry or a tangy stew, but it complements more basic flavors quite well.
If you can’t get your hands on radish, or any other micro green, just omit them.
Bittersweet Fall Salad
1 bunch dandelion greens, rinsed and chopped in ribbons (like slaw)
2 carrots, grated
½ apple, grated
½ cup microgreens (I used radish, but any sprout would work)
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon honey
1 clove garlic, crushed
Generous sprinkle of pepper
- Place the salad ingredients in a bowl, then set aside.
- In a small bowl or glass measuring cup, mix the dressing ingredients with a fork.
- Pour the dressing over the salad, toss and serve.