1 bunch dandelion greens, with the tough stems removed
1/2 Lb new baby red potatoes
1 1/2 teaspoon good quality grainy dijon mustard
3 Tbs fresh lemon juice
zest of 1 lemon
8 capers, finely minced
1/4 cup extra virgin olive oil
Salt and freshly ground black pepper to taste
2 Tbs pine nuts
1 garlic clove, slivered
Boil the potatoes until just fork tender; about 10 – 15 minutes depending on their size.
Combine the lemon juice, oil and mustard in a medium sized bowl with tall sides.
Whisk thoroughly to emulsify.
Mince the capers and add to the dressing along with 3/4 of the lemon zest, reserving the remainder for garnish.
Continue to whisk to incorporate.
Taste and add salt and pepper to taste.
Drain potatoes and cover to steam while you prepare the rest of the salad.
Rinse the dandelion greens well and spin to dry.
Remove any of the lower, tough stems then tear leaves into about 2″ pieces.
Peel and very thinly slice the garlic clove on the diagonal.
In a small sauté pan add the pine nuts along with the slivered garlic and dry toast until golden and hot.
Toss the greens in the dressing then add the potatoes.
Transfer to your serving plate and top with reserved lemon zest, pine nuts and garlic.