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March 30, 2011

Dandelion Salad with Roasted Sunchoke and Ramson Flavoured Goat Cream Cheese Dressing

Slowly, the sunchoke season ends, but luckily I have had a few hidden in the fridge. Though it wouldn't have been enough for a main course. I had the spontaneous idea to prepare some kind of salad.

If sunchoke, well then hazelnut is always a good choice to go for, so now I only had to figure out what else I should serve among it.

By the way, the sunchoke was steamed and then fried in some butter, then sprinkled with ground, roasted hazelnut.

As sunchoke goes well with goat cheese, and as there was some goat cream cheese left, I decided to make a cream cheese dressing. As ramsons or wild garlic is in season right now, I pureed the goat cream cheese with the fresh ramsons' leaves and flavoured it with a tiny bit of balsamic vinegar, olive oil and of course salt and pepper. The salad part was taken by the seasonal and young dandelions.

6 comments:

KUCHARNIA, Anna-Maria said...

Beautiful, stunning photos! What a great idea for a salad!

Rosa's Yummy Yums said...

Oh, I love spring! That recipe is wonderful.

Cheers,

Rosa

German said...

Great recipe. I have another with dandelion and mash potatoes, but that is great for my dandelion leftovers (send me a private if you wanted)


http://kitchenvoyage.blogspot.com/ Download the Spring Bristh Food Calendar

chriesi said...

@KUCHARNIA: Thank you!

@Rosa: Me too! Thanks.

@German: Thank you! Yeah,why not!

Bolli's Kitchen said...

nouvelle cuisine, I thought that it was over.....

chriesi said...

The king is dead long live the king...

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