This recipe is not going to be my most popular one, but I’m ok with that.  BUT, for those of you who are opened-minded to trying something new, stay with me.  Dandelion greens are among the most nutrient-dense greens around.  I grew up eating dandelion salad straight up with my Everyday Salad Dressing #1 (lemon juice, garlic, olive oil, salt and pepper) and sometimes with anchovies or sardines. (See another, more traditional dressing below.)  I still love it that way, but for anyone not used to dandelion greens, I paired it with this mild dressing which tones down the bitterness. You can also ease into bitter greens by mixing them with more mild salads.  I love sautéing dandelion greens with lots of garlic or adding them to vegetable soups.Continue reading