Chef Guy Hernandez from the forthcoming restaurant Lolita shares a recipe for a zippy and sweet crostini with dandelion greens and garlic puree 207
Chef Guy Hernandez has a recipe for a simple appetizer with a delightful spring twist. His restaurant, Lolita, will open after Memorial Day.
More information: Lolita
Crostini with Dandelion Greens and Garlic Purée
This one starts with a piece of sourdough toast (Standard Baking) and is spread with a garlic purée that has bread, olive oil, and vinegar.
It's spicy and tangy.
On top of this would be dandelion greens gently cooked in a pan with olive oil, chili, and lemon juice.
The final dish is a balance of tanginess, heat, sweet, and bitter.