Keto Dandelion Spinach Blueberry Salad
How to Make It
Step 1
Wash the dandelion greens in as cold of water as possible. Rinse and drain them several times, ensuring no more sediment at the bottom of the bowl on the last rinse. Place the greens in a salad spinner if you have one, or shake off the water well when the greens are in a strainer.
Step 2
Next, slice the capocolla very thin and place it in a large nonstick skillet. The skillet should be large enough to hold all of the slices without them overlapping. If you do not have a skillet this large, do this step in multiple batches. Heat the skillet until it is hot over medium-high heat; add in ½ tbsp of oil. Swirl the pan. Add in the slices of cured meat (you can use any cured meat as long as it is thinly sliced). Turn the heat to low. Cook the pieces on both sides, turning them often until they are crisped all the way through. This process will take about 4-5 minutes or longer, depending on the heat. They will continue to crisp once removed from the skillet and cool.
Step 3
Cut the dandelion greens into the same length as the baby spinach. Add the spinach into a large bowl with the dandelion greens. Add the blueberries.
Step 4
Prepare the vinaigrette by combining the olive oil, red wine vinegar, grated garlic clove, and the pink Himalayan salt with a whisk—taste adding more salt if desired.
Step 5
Toss the salad with the vinaigrette. Taste adding salt and pepper. Plate the salad and top with crispy slices of spicy capocolla.
Ingredients
- Dandelion Greens, Raw – 5 ounce
- Spinach – 2 cup
- Hot Capocollo by Boar’s Head – 2 ounce
- Extra Virgin Olive Oil – ½ tablespoon
- Blueberries – ½ cup
- Extra Virgin Olive Oil – ½ tablespoon
- Red Wine Vinegar – ¼ cup
- Garlic – 1 clove
- Salt, Ancient Fine Real Sea Salt by Redmond – 1 tsp