Tested till perfect Warm Fava Bean and Dandelion Salad
Warm Fava Bean and Dandelion Salad
Photography by Yvonne Duivenvoorden

Warm Fava Bean and Dandelion Salad

While all parts of the dandelion plant are edible, the leaves are always the best. To prepare the greens, trim off root ends, rinse leaves well under cold running water and spin dry.

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: November 2011

Recipe3 out of 5 based on 1 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 1 bunch 1bunchdandelion greensdandelion greens, trimmed (about 10 oz/280 g or 10 cups)
  • 1/4 cup 1/4cupextra-virgin olive oil
  • 1 1oniononions, chopped
  • 6 6cloves garlic, smashed
  • 3 slices 3slicesprosciutto, thinly sliced
  • 5 sprigs 5sprigsfresh oregano
  • 1/4 tsp 1/4tsphot pepper flakes
  • 1/3 cup 1/3cupwhite wine
  • 1 can (19 oz/540 mL) 1can (19 oz/540 mL)fava beans or white kidney beans, drained and rinsed
  • 8 cups 8cupslightly packed baby spinach
  • 4 tsp 4tspbalsamic vinegar

Preparation

Cut dandelion greens in half; set aside.

In Dutch oven, heat oil over medium heat; cook onion and garlic, stirring occasionally, until golden, about 5 minutes.

Add prosciutto, oregano and hot pepper flakes; cook, stirring occasionally, until prosciutto is crispy, about 4 minutes.

Add dandelion greens; cook, stirring, for 2 minutes. Stir in wine and beans; cover and cook until greens soften, about 5 minutes. Discard oregano. Let cool for 3 minutes.

In large bowl, toss together spinach, vinegar and dandelion mixture.

Nutritional Information Per serving: about

cal 153 pro 7g total fat 8g sat. fat 1g
carb 14g fibre 4g chol 6mg sodium 418mg
potassium 508mg

% RDI:

calcium 11 iron 19 vit A 73 vit C 35
folate 39
All rights reserved. Transcontinental Media G.P. © 2014