Food of The Southwest Indian Nations/Lois Ellen Frank 2002

Yucca Blossom Salad with Goat Cheese Dressing
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
YUCCA BLOSSOM SALAD: 1 tablespoon olive oil 18 edible mushrooms or huitlacoche kernels, cleaned and chopped 30 yucca or other edible blossoms (nasturtiums work well)
6 cups mache or Bostom lettuce, steammed GOAT CHEESE DRESSING: 2 ounces (about 1/4 cup) soft white goat cheese 1/4 cup olive oil
1/4 teaspoon white pepper 1/2 teaspoon salt 2 tablespoons herb-flavored vinegar
1 teaspoon chopped fresh thyme



1 To make the salad, in a saute pan, heat the oil over medium-low heat and saute the mushrooms for 1 to 2 minutes, stirring constantly, until tender. Set aside.
2 Fill a saucepan with water and bring to a boil. Blanch the yucca blossoms for 20 to 30 seconds. Remove and immediately rinse the blosoms in ice water. Drain the flowers and remove the hearts or stamens inside the blossoms and discard. Set aside. If you are using nasturtium blossoms, omit this step.
3 To make the dressing, blend together all of the ingredients except the vinegar. Slowly whisk in the vinegar drop by drop to avoid separating, until all the vinegar has been incorporated.
4 Toss the mushrooms, mache, and yucca blossoms together with the dressing and sprinkle the thyme on top.

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