Shad Roe with Dandelion Greens and Mustard Vinaigrette
Posted on April 18th, 2008 at 10:45 am by admin under Salad
Shad Roe with Dandelion Greens and Mustard Vinaigrette
Serves 4
2 tablespoons whole-grain mustard
2 tablespoons red-wine vinegar (preferably Chianti)
7 tablespoons extra-virgin olive oil
1 cup whole milk
1-1/2 cups all-purpose flour
4 shad roe sacs
2 cups dandelion greens, rinsed well and spun-dry
Sea salt
Freshly ground black pepper
In a small mixing bowl, combine the mustard and vinegar. While still whisking, add 4 tablespoons of the olive oil in a slow, steady stream to form an emulsion. Set aside.
Heat the remaining 3 tablespoons olive oil in a large straight-sided saute pan over a medium flame.
Pour the milk into a wide shallow bowl, and put the flour in a similar bowl. Coat the shad roe sacs with milk and then dredge in the flour, shaking off the excess. Transfer to the pan, and cook until golden brown, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate.
Put the dandelion greens in a salad bowl. Whisk the vinaigrette again, pour over the greens, and toss to coat. Cut each piece of shad into 1/4-inch slices. Divide the greens among four serving plates and top each serving with six slices of shad roe. Drizzle the dressing that remains in the salad bowl over the shad, top with a sprinkling of salt, and a grinding of pepper, and serve.
