I am excited that our local grocery store has started selling organic dandelion greens in the produce section! A bit bitter in texture, these flavorful greens are a unique salad base that are great not only raw as a base for a salad like this one, but wonderful when cooked as a side dish or even added into a pot of soup.
The inspiration for this salad was a simple salad I had in a small café in Rome. Simply a plate of dandelion greens with a light vinaigrette, a perfectly roasted chicken breast, and fried olives. Not battered and fried, but fried in olive oil until a bit wrinkly to give them a rich olive flavor. I decided to change up the protein a bit here and make tender roulades of turkey cutlets filled with herbed goat cheese. I roasted the olives for this salad in oil with a sprig of fresh rosemary and orange zest for a sweet flavor. Also included are some roasted fingerling potatoes that roast alongside the bowl of olives. A flavorful and colorful salad that would work well with pork cutlets or chicken cutlets alike.
(To view this recipe, click on the blue title of the blog post above*)
Turkey-Goat Cheese Roulades with Roasted Olives over Dandelion Greens
Ingredients:
- 1 bunch of dandelion greens, ends trimmed, cut into bite-sized pieces
- 4 turkey cutlets
- Salt and pepper
- Olive oil
- 2 oz. herbed goat cheese, room temperature
- ½ cup mixed olives, in oil
- 1 sprig rosemary
- 1 teaspoon orange zest, finely chopped
- Fingerling potatoes, halved
- For the vinaigrette:
- Pinch of crushed red pepper flakes
- ½ teaspoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper
- 3 Tablespoons sherry vinegar
- ¼ cup extra virgin olive oil
Directions:
- Preheat the oven to 400 degrees. Prepare two baking sheets; both lined with parchment paper. Season both sides of the turkey cutlets with a pinch of salt and pepper. Place ¼ of the goat cheese in the middle of each cutlets, roll up lengthwise and tie with kitchen twine. Place the cutlets on one of the baking sheets; drizzle with olive oil.
- On the second baking sheet place the halved potatoes; drizzle with oil and season with a touch of salt and pepper. On the same sheet, place a ramekin filled with the olives covered in olive oil. Add into the olives the rosemary and orange zest.
- Roast both pans for 25 minutes, or until the turkey reaches an internal temp of 165 degrees, and the potatoes are tender.
- Toss the greens with the vinaigrette (just whisk all ingredients together for the vinaigrette until emulsified.) Serve with the turkey cutlets, olives, potatoes and lemon wedges for squeezing.
Tagged: dandelion greens, fingerling potatoes, goat cheese, roasted olives, rosemary, Salad, sherry vinaigrette, turkey cutlets, turkey roulades
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