Prosciutto Wrapped Dandelion Greens

We recently received Dandelion Greens in our CSA, and I found myself in the all-too-familiar “What on earth is this?” Luckily, per the previous link, our CSA Company, JR Organics, does a great job of describing what the contents in our box are, and also how to store everything! I figured the taste would be pretty close to Arugula, but it was actually more bitter and less pepper-y. Either way, it was pretty delicious.

I wanted to use it for an appetizer over the weekend, not because we were having people over. But because I like snacking. Charlie wanted to make his Reuben Dip, so I decided to add Dandelion Greens and Parmesan Pups to make it a wholesome rounded meal. (Please note, I am not a nutritionist, but I do know this is not a wholesome rounded meal.)

I used a Martha Stewart salad and picture as inspiration and ended up making the wraps a lot denser than I think I would if we were bringing this over to someone’s house, or using it as just an appetizer. I am going to have the recipe reflect a thinner filling and more prosciutto. Because the world could ALWAYS us more prosciutto. For real.

I also got to work with dates for the first time. You want to cut them hot-dog length, not hamburger-length, to de-pit them.

Also, Tucker once again was VERY interested in the meals we prepared. I feel like #TuckerWantsSome could be the next #TheoandBeau…

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Prosciutto Wrapped Dandelion Greens

  • Servings: 10 prosciutto rolls
  • Time: 30 minutes
  • Difficulty: medium
  • Print
Ingredients:

  • 3 Tbsp Extra-Virgin Olive Oil
  • Freshly Ground Pepper
  • 5 Cups Dandelion Greens, with the ends trimmed
  • 5 ounces Medjool Dates (about 14 small), halved and pitted
  • 3 ounces crumbled Blue Cheese
  • Lemon Juice (about 1 ½ lemons worth)
  • 8 ounces Prosciutto

Directions:

  1. Wash and trim dandelion greens until about 4-5 inches long.
  2. Halve and pit medjool dates (see tip above for pitting dates).
  3. Place washed dandelion greens in a bowl with blue cheese and dates.
  4. Add olive oil, lemon juice, and pepper to taste.
  5. Mix contents until elements are well coated.
  6. Lay out prosciutto on a cutting board or other hard surface.
  7. Stack dandelion greens, dates, and blue cheese on top of prosciutto.
  8. Tightly roll prosciutto, placing fold side down on a serving tray.
  9. Repeat steps until you’re all out of prosciutto or filling.

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