Grilled Brassica With Dandelion-Green Vinaigrette

Ingredients

• 1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped
• 1 shallot, minced
• 1 teaspoon champagne vinegar, plus more to taste
• 2 lemons
• 1 caperberry, chopped
• 1/4 cup olive oil, plus more as necessary
• kosher salt
• crushed red pepper flakes
• about 2 cups of florets from different members of the brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco
• 1/2 cup cooked bulgur wheat
• 1/4 cup almonds, toasted and chopped