-1/2 c. dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very -finely chopped
-1 shallot, minced
-1 t. Champagne vinegar, plus more to taste
-1 caperberry, chopped
-1/4 c. olive oil, plus more as necessary
-Crushed red pepper flakes
-~ 2 c. of florets from different members of the Brassica family, such as broccoli, cauliflower, Romanesco broccoli, broccoli di rape, and broccoli di cicco
-1/2 c. cooked bulgur wheat
-1/4 c. almonds, toasted and chopped
In a small bowl, stir together the dandelion greens, shallot, Champagne vinegar, the juice of 1 lemon, the caperberry, the olive oil, a pinch of salt and a pinch of red pepper flakes. Adjust for seasoning and consistency (it should look like a chunky pesto).
Heat a grill or a cast-iron pan on medium-high heat, add a splash ofolive oil, and then add all of the Brassica with a pinch of salt.
Spread out the vegetables and don’t move them until they start to color, at least 1 minute. Allow them to brown on all sides, a few minutes more, until thoroughly cooked (a knife should go through them easily), 7 to 8 minutes total. Set aside.
In a small bowl, stir the bulgur together with some of the dandelion dressing. Spoon the bulgur onto plates and top with more dressing. Squeeze the second lemon all over the hot Brassica and then spoon the vegetables on top of the bulgur. Drizzle with more dressing, sprinkle with the almonds, and serve immediately. Enjoy!