Dandelion Farm Greens Recipe
with Marinated Grilled Eggplant, Feta and Sherry Dressing
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Ingredients
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Salad greens and toppings
Marinated grilled eggplant
Sherry dressing
Method
Marinated grilled eggplant
- 1
Prepare the eggplant
Slice the eggplant lengthwise into 1/2-inch thick slabs (or into 3/4-inch rounds for globe eggplant). Lightly salt both sides and let sit in a colander for 15 minutes to draw out bitterness and moisture. Pat dry with paper towels.
- 2
Make the marinade
In a shallow bowl, whisk together 3 tbs olive oil, 1 tbs sherry vinegar, minced garlic, 1/2 tsp dried oregano, 1/2 tsp kosher salt, and 1/4 tsp freshly ground black pepper.
- 3
Marinate
Brush or spoon the marinade onto both sides of the eggplant slices. Let them sit at room temperature for 15–20 minutes (or refrigerate up to 1 hour) so they absorb the flavors.
- 4
Grill the eggplant
Heat a grill pan or outdoor grill to medium-high. Brush the eggplant briefly with 1 tbs olive oil. Grill slices 3–4 minutes per side, until tender and nicely charred. Transfer to a plate and let cool slightly, then cut into 1-inch strips or bite-sized pieces. Reserve any remaining marinade for the dressing if desired (see note).
Sherry dressing
- 5
In a small bowl or jar, combine 2 tbs sherry vinegar, 1 tsp Dijon mustard, 1 tsp maple syrup (or honey), 1 tsp fresh lemon juice, and the minced shallot. Whisk or shake to blend.
- 6
Slowly stream in 4 tbs extra-virgin olive oil while whisking until the dressing emulsifies. Season with 1/2 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust acid or sweetness as desired. If you reserved a bit of the eggplant marinade, you may add 1/2–1 tsp for extra depth.
Assemble salad
- 7
In a large bowl, add 6 cups of dandelion greens (or bitter greens mix), 1/2 cup chopped parsley, and 1/4 cup torn mint. Toss gently to combine.
- 8
Add the warm (or room-temperature) grilled eggplant pieces and 1/4 cup thinly sliced red onion to the greens.
- 9
Drizzle about two-thirds of the sherry dressing over the salad and toss lightly to coat. Add more dressing if needed, to taste.
- 10
Scatter 3/4 cup crumbled feta and 1/2 cup toasted chopped walnuts over the top. Finish with a final light grind of black pepper.
- 11
Serve immediately family-style or on individual plates. Leftover dressing can be refrigerated up to 3 days.
