I’ve been craving bitter greens. It happens at the end of the winter. My body wants to graze on raw bitter green things to counteract the rich foods of the holidays. Of course, the trick is that winter is not over where I live. I sent my husband to the grocery store to pick up arugula and they only had baby arugula in a plastic tub from some distant warm climate. Knowing that I despise baby arugula in a plastic tub, my smart husband brought home beautiful fresh dandelion greens instead. I had forgotten how much I love dandelion greens! This salad is beautiful enough to serve at a dinner party as a side for pasta or a gratin, but I have been packing it for lunches to accompany a slice of quiche.

Bitter Salad with Sweet Toppings

Note: Do not use baby arugula in this recipe. You want full sized, bitter greens for this recipe.

Ingredients

• Dandelion greens or arugula (1 cup sliced thin per person)
• Radicchio (1/2 cup sliced thin per person)
• Fresh dill (optional)
• Fresh flat Italian parsley (optional)
• Dates (2 or 3 per person)
• Olive oil for frying dates
• Walnuts (4 whole walnuts or a Tablespoon of walnut pieces per person)
• Pomegranate arils (optional)

Directions

1. Toast the walnuts for 6-8 minutes in a hot oven. When they are toasted, chop so that some are quite fine and others are in pieces.
2. Heat some olive oil and fry the dates over medium flame until they are caramelized on all sides. Chop into bite size pieces.
3. Toss the thinly sliced dandelion greens &. radicchio with paprika vinaigrette (recipe below). Toss in the chopped walnuts (its fine if they are still a bit warm).
4. Top the salad with the caramelized dates and optional parsley, dill and pomegranate arils.

Paprika Vinaigrette

Makes enough for one very big salad or to keep in the fridge for sides or lunches all week.

Ingredients

• 2 Tablespoons sherry vinegar
• 2 Tablespoons capers minced
• 2 teaspoons dijon mustard
• 1/2 cup extra virgin olive oil
• 1/4 cup minced shallots
• 2 teaspoon sweet smoked Spanish paprika
• 1/2 teaspoon salt
• 1/2 teaspoon sugar (optional depending on how sweet you like your dressing)

Directions

Combine all of the ingredients in a jar and shake vigorously. If your minced shallots smell very strongly, you can rinse them under cold water before adding.