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Yucca Blossom Salad With Goat Cheese Dressing lamb, mushrooms, native, pork, preserving salads ----YUCCA BLOSSOM SALAD---- 1 tablespoon olive oil 18 cuitlachoche (corn caviar) kernels; or other edible mushroom 30 yucca blossoms 6 cup mache, stemmed, or boston lettuce ----GOAT CHEESE DRESSING---- 2 oz soft white goat cheese (appx 1 1/4 cup) 1/4 cup olive oil 1/2 teaspoon white pepper 1/4 teaspoon salt 2 tablespoon herb flavored vinegar 1 teaspoon chopped fresh thyme leaves In a saute pan, heat the oil over medium-low heat and saute the cuitlacoche 1 to 2 minutes, stirring constantly, until tender. Set aside. Fill a saucepan with water and bring to a boil. Blanch the yucca blossoms 20 to 30 seconds. Remove and immediately rinse the blossoms in ice water. Drain the flowers and remove the hearts. Set aside. For the dressing, blend together the ingredients, except the vinegar. Then, slowly mix in the vinegar drop by drop to avoid curdling, until all the vinegar has been incorporated. Toss the salad together with the dressing and sprinkle the fresh thyme on top. ********** From "Native American Cooking," by Lois Ellen Frank Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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