This could easily be made as a dinner for one.
Dandelion Greens with Hot Olive-Oil Dressingadapted from Gourmet | April 2007
Makes 4 servings
1/4 cup extra-virgin olive oil
3 garlic cloves, thinly sliced lengthwise
1/3 cup sliced almonds (1 ounce)
1 orange or mandarin orange, segmented
2 tablespoons Sherry vinegar
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 pound tender young dandelion greens, any tough stems discarded
4 pieces of salmon or one whole side of salmon, fresh or smoked
Pour hot dressing over dandelion greens in a bowl, tossing with tongs to coat. Arrange on a plate.
Sear salmon in a hot pan and place on top of the greens.