Drizzled with a tangy date-citrus vinaigrette
This hearty dish is topped with dandelion greens—the ubiquitous weed—and a fruity, tangy dressing flavored with tangerine juice and dates. “Dandelion greens can be quite bitter, so they need to be offset with sweetness,” says Brooklyn–based recipe developer Ali Slagle. The greens are full of fiber and vitamins A and K, she explains. Find dandelion greens in farmers markets, grocery stores, and Asian supermarkets but, if you’re unable to locate them, Slagle recommends subbing in escarole, radicchio, mustard greens, chicories, or arugula.
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Directions
Step 1
Preheat the oven to 425 degrees F. Wrap the sweet potatoes in foil and bake until fork-tender, about 45 minutes.
Step 2
Meanwhile, make the dressing: In a large bowl, whisk together the tangerine zest and juice, olive oil, and crushed red pepper. Season to taste with salt and pepper, then stir in the dates.
Step 3
Cut the dandelion greens crosswise so they are the length of the sweet potatoes (you want them to fit nicely on top).
Step 4
When the sweet potatoes are cool enough to handle, slice them open in half lengthwise, then break up the flesh with a fork. Toss the dandelion greens in the dressing, taste and adjust seasoning, then place on top of the sweet potato halves. Drizzle any extra dressing over the sweet potatoes.