Cook Time
7 min
Yields
8 servings
A simple salad with pancetta, herbs and dandelion greens.
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ingredients
1
Tbsp olive oil
3
oz sliced pancetta
2
shallots, sliced
1 1
large fresh dandelion greens, washed and roughly chopped
1
tsp finely chopped fresh thyme
¼
cup apple cider
¼
cup dried currants
1
zest of 1 lemon
salt and pepper
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directions
Step 1
Heat olive oil in a large sauté pan over medium-high heat. Chop pancetta (into strips) and cook until crisp. Remove onto a paper towel, and drain all but 2 tbsp of fat from pan. Add shallots and sauté 2 minutes. Add dandelion greens and thyme, toss to coat. Add apple cider and currants, toss until greens are wilted and tender, about 5 minutes (leave pan uncovered). Garnish with zest. Season to taste and serve.
Step 2
Dandelion can be prepared ahead and re-heated over low heat.