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Title: Yucca Blossom Salad With Goat Cheese Dressing
Yield: 6 Servings

Ingredients

  ----------------------YUCCA BLOSSOM SALAD-----------------------------
      1 tb olive oil
     18    cuitlachoche (corn caviar)
           -kernels; or other edible mu
     30    yucca blossoms
      6 c  mache, stemmed, or boston
           -lettuce
 
  ----------------------GOAT CHEESE DRESSING----------------------------
      2 oz soft white goat cheese (appx
      1    1/4 cup)
    1/4 c  olive oil
    1/2 ts white pepper
    1/4 ts salt
      2 tb herb flavored vinegar
      1 ts chopped fresh thyme leaves

Instructions

In a saute pan, heat the oil over medium-low heat and saute the
cuitlacoche 1 to 2 minutes, stirring constantly, until tender. Set
aside.

Fill a saucepan with water and bring to a boil. Blanch the yucca
blossoms 20 to 30 seconds. Remove and immediately rinse the blossoms
in ice water.
Drain the flowers and remove the hearts. Set aside.

For the dressing, blend together the ingredients, except the vinegar.
Then, slowly mix in the vinegar drop by drop to avoid curdling, until
all the vinegar has been incorporated.

Toss the salad together with the dressing and sprinkle the fresh
thyme on top. **********

From "Native American Cooking," by Lois Ellen Frank

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