A combination of fresh greens, spicy chiles and tender sweet baby corn is unusual and delicious.
Dandelion Salad –
1 red Serrano or Anaheim pepper
¼ lb sunflower seed sprouts
10 ears baby corn (if not fresh, can use canned)
1 bunch dandelion greens, washed and stemmed
Mustard Green Vinaigrette –
½ bunch mustard greens, washed and stemmed
½ cup sunflower oil
1 Tbs herb-flavored vinegar
¼ tsp salt
1/8 tsp black pepper
Slice the chiles diagonally, remove seed and veins and stick small bunches of sprouts through the pieces.
Remove the husks and silk from the corn.
Bring a small pot of water to boil and cook the corn in it 1 minute.
Drain, rinse in cold water and cool. (If using canned corn, simply drain and rinse)
To make vinaigrette –
Place mustard greens in a blender and add the remaining ingredients.
Blend until smooth.
Toss with salad greens and serve.