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Dandelion Salad With Mustard Greens Vinaigret

native, salads

----DANDELION SALAD----
2 red serrano or anaheim chiles
1/3 lb sunflower sprouts
20 ears baby corn (if not available fr; esh, use canned)
12 radishes
2 lb dandelion greens, washed and stemme; d
----MUSTARD GREENS VINAIGRETTE----
1 bunch nustard greens, washed and st; emmed
1 cup sunflower oil
2 tablespoon herb-flavored vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Slice the chiles diagonally, remove seeds 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) Wash and slice radishes. To make vinaigrette, place mustard greens in a blender and add the remaining ingredients. Blend until smooth. Toss with salad greens and serve. ******************* This combination of fresh greens, spicy chiles and tender sweet baby corn is unusual and delicious. From "Native American Cooking," by Lois Ellen Frank

Yield: 6 servings

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