Backroad Greens Salad Recipe - tender dandelion

Method

• Peel beets and carrots.
• Using a mandoline or possibly other manual slicer, cut beets and carrots into paper-thin slices and transfer each vegetable into a separate bowl.
• Sprinkle cornstarch over beets and toss well to coat.
• In a 3-qt saucepan heat oil till a deep-fat thermometer registers 350 F. Working in batches of 8 to 10 slices, add in beets to oil, making sure which each piece is separate.
• Fry, turning once or possibly twice, till crisp and beginning to shrivel, 30 seconds to 1 minute.
• Make sure oil returns to 350 F before adding next batch or possibly chips will be soggy and oil laden.
• When done, transfer chips with a large slotted spoon to paper towels to drain.
• While still hot, season with salt.
• Once beets are cooked, deep-fry carrots.
• Beet and carrot chips may be made 12 hrs ahead and kept, uncovered, at room temperature.
• Preheat grill.
• Rinse and dry dandelion leaves.
• Wilt leaves on grill for 45 seconds.
• When leaves are cold sufficient to handle, squeeze out excess liquid and cut into1 1/2 inch lengths.
• Reserve.
• Grilled Scallion Vinaigrette:On preheated grill, grill scallion for 3 min, turning to brown all sides.
• Remove from heat, cold, and chop finely, reserving any juice.
• You should have about 2 Tbsp.
• of minced scallion.
• In medium bowl, whisk together red onion, garlic, balsamic vinegar, extra virgin olive oil, lime, and salt and pepper.
• Add in grilled minced scallion and its juice and mix till well combined.
• Compose Salad:Drizzle grilled scallion vinaigrette over greens, tossing to ensure which each piece is well coated.
• Arrange on a platter.
• Scatter beet and carrot chips on top of greens, and serve immediately.
• Serves 6 as an appetizer or possibly side dish.