Wilted Dandelion Greens with Toasted Matzo Crumbles

By blum099

Matzo crumbles can be made up to 3 days ahead and stored in an airtight container. Salad can be assembled (without matzo crumbles) and dressed up to 1 hour ahead.

Ingredients

• 2 sheets matzo
• 1/4 cup extra-virgin olive oil, divided
• Coarse salt and freshly ground pepper
• 1 bunch dandelion greens (about 1/2-pound total), trimmed and cut into 3-inch pieces
• 2 tablespoons shallot, finely chopped (from 1 large)
• 2 teaspoons sugar
• 1 teaspoon Dijon mustard
• 3 tablespoons red-wine vinegar
• 1/2 cup golden raisins

Preparation

Step 1

Preheat oven to 400°F.

Place matzos on a rimmed baking sheet, brush all over with 1 tablespoon oil, and generously season with salt and pepper. Bake, flipping halfway through, until golden brown around the edges, about 8 minutes. Crumble matzos into small pieces and set aside.

Place dandelion greens in a large bowl. Heat remaining 3 tablespoons oil in a small skillet over medium heat. Add shallot, sugar, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute shallot, stirring occasionally, until caramelized, about 4 minutes. Add mustard and vinegar, whisking to combine, and cook 1 minute. Remove from heat, stir in raisins, and immediately pour over greens. Toss to combine, season with salt and