Details
- Time: 20 minutes
- Serves: 4-6
- Difficulty: Easy
Salad is one of those things that is almost always good, if not mediocre. But when you have a good salad, it is GOOD and you want to talk about it.
Lately, I have been reaching for more interesting greens than the usual romaine or kale. Probably because my busy workday routine already includes a reliable slop bowl from the corner salad shop that takes care of the chlorophyll craving.
Dandelion greens fit that need. They bring bitterness and depth, something sturdy enough to stand up to a bright, gingery dressing with miso and vinegar. Balanced with sweet cherries, crunchy hazelnuts, and crisp Asian pear, this salad hits that perfect tension between sharp, sweet, and fresh.
It is the kind of salad that makes you pause mid-bite and think: oh, salad is actually good.
Why You’ll Love This Dish
- Bitter greens balanced with bright, savory dressing
- Gingery miso vinaigrette that wakes everything up and is very versitile
- Sweet, crunchy, and nutty elements in every bite
- Quick to assemble but feels thoughtful
- Works beautifully as a side or a light main if you add a bit of protein
Ingredients
For the Dressing
- 1½-inch piece fresh ginger, grated
- 3 cloves garlic, roasted if possible
- 1 tbsp white miso
- ½ cup sherry vinegar
- ½ cup neutral oil (avocado works well)
- 1 tsp maple syrup
For the Salad
- 1 head red romaine lettuce, roughly chopped
- 1 bunch red dandelion greens, roughly chopped
- ½ cup dried sweet cherries
- ½ cup toasted hazelnuts
- 1 Asian pear, cut into thin matchsticks, reserve a handful
Directions
In a bowl or jar, whisk or shake together the ginger, garlic, miso, sherry vinegar, oil, and maple syrup until fully emulsified.
In a large serving bowl, combine the romaine, dandelion greens, cherries, hazelnuts, and most of the Asian pear.
Toss with about half of the dressing. Add more dressing to taste.
Finish with the reserved pear on top and serve immediately.
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