Backroad Greens Salad Recipe

• 1 lb tender dandelion, greens, stems removed
• 2 med carrot
• 3 med beet
• 2 Tbsp. cornstarch
• 4 c. canola or possibly vegetable oil, for deep-frying Grilled Scallion Vinaigrette
• 1 whl scallion, root ends removed
• 2 Tbsp. finely minced red onion
• 1 Tbsp. chopped garlic
• 1 Tbsp. balsamic vinegar
• 1/4 c. extra virgin olive oil lime, juice of
• 1 x salt and pepper, to taste

1. Peel beets and carrots.
2. Using a mandoline or possibly other manual slicer, cut beets and carrots into paper-thin slices and transfer each vegetable into a separate bowl.
3. Sprinkle cornstarch over beets and toss well to coat.
4. 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.
5. Fry, turning once or possibly twice, till crisp and beginning to shrivel, 30 seconds to 1 minute.
6. Make sure oil returns to 350 F before adding next batch or possibly chips will be soggy and oil laden.
7. When done, transfer chips with a large slotted spoon to paper towels to drain.
8. While still hot, season with salt.
9. Once beets are cooked, deep-fry carrots.
10. Beet and carrot chips may be made 12 hrs ahead and kept, uncovered, at room temperature.
11. Preheat grill.
12. Rinse and dry dandelion leaves.
13. Wilt leaves on grill for 45 seconds.
14. When leaves are cold sufficient to handle, squeeze out excess liquid and cut into1 1/2 inch lengths.
15. Reserve.
16. Grilled Scallion Vinaigrette:On preheated grill, grill scallion for 3 min, turning to brown all sides.
17. Remove from heat, cold, and chop finely, reserving any juice.
18. You should have about 2 Tbsp.
19. of minced scallion.
20. In medium bowl, whisk together red onion, garlic, balsamic vinegar, extra virgin olive oil, lime, and salt and pepper.
21. Add in grilled minced scallion and its juice and mix till well combined.
22. Compose Salad:Drizzle grilled scallion vinaigrette over greens, tossing to ensure which each piece is well coated.
23. Arrange on a platter.
24. Scatter beet and carrot chips on top of greens, and serve immediately.
25. Serves 6 as an appetizer or possibly side dish.

tender dandelion, carrot, beet, cornstarch, canola, scallion, red onion, garlic, balsamic vinegar, extra virgin olive oil lime, salt

Taken from cookeatshare.com/recipes/backroad-greens-salad-73103 (may not work)