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.

Why you’ll love this recipe

• Traditional Chinese Medicine encourages getting all 5 tastes into our diet, and bitter is one most people do not consume.
• it’s a superfood salad with lots of antioxidants;
• great way to introduce bitter greens into your diet;
• the dressing can be used on other salad greens as well;
• simple and delicious!

Ingredients

• Balsamic vinegar – I prefer using white balsamic vinegar in this dressing for a light color. Otherwise, you can use white wine vinegar with 1 1/2 teaspoons of honey, maple syrup, or sugar added to it. 
• Meyer lemon juice – Meyer lemons are a cross between a regular lemon and a mandarin. I love using different acids in vinaigrettes. If you can’t find Meyer lemons, you can use the juice of half a lemon and a teaspoon of orange juice or a drop of honey or other sweetener. 
• Shallot – is milder than a regular onion and their small size is ideal for dressings because you don’t have to cut open an entire onion. 
• Whole grain mustard – this is the one with whole mustard seeds. 
• Olive oil – use an unrefined olive oil for best flavor. 
• Dandelion greens – can be bitter. You can use them in salads or saute them with lots of garlic or add them to vegetable soups. 
• Radicchio – looks like a small purple iceberg lettuce. It has a distinctly bitter flavor and can be eaten raw or cooked. If you’re not used to eating bitter greens, you can pair it with something sweet like dried fruit to balance out the flavor. 

How to make it? 

1. Make the vinaigrette by combining all the ingredients in a screw top jar and shaking it all up or whisking the vinaigrette ingredients in a medium bowl until emulsified.
2. Assemble the salad greens and toss them with enough dressing to coat lightly. Add the remaining ingredients to the salad and drizzle with the rest of the dressing. Delicate ingredients like avocado and soft cheese like feta are best not tossed.

Tips

• The dressing is delicious! I would double it if you need more or to use it for another salad in the week. Keep in mind that the more add-ins you add to the salad, the more dressing you’ll need. 
• You can mix a small amount of dandelion greens with other non-bitter greens if you don’t want the entire salad to be bitter.
• Try adding chopped dandelion greens to soups instead of spinach or kale.
• You can make extra vinaigrette and freeze it.

Substitutions

• White balsamic vinegar – use 2 Tablespoons white wine vinegar + 1 1/2 teaspoons of honey, maple syrup, or sugar
• Meyer lemon juice – use juice if half a lemon + 1 teaspoon orange juice or a drop of honey or other sweetener
• Dandelion greens – lettuce of choice 
• Radicchio – red cabbage 

Other recipes you may like

*Fall Market Salad with Pomegranate Vinaigrette and Savory Granola 

*The Perfect Spring Salad

*Quinoa Salad with Cherries, Almonds, Celery, and Pecorino

*My Favorite Everyday Salad Dressings

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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Dandelion and Radicchio Salad with Meyer Lemon Vinaigrette

Pamela

Print Recipe

Servings 4 AS A SIDE SALAD (DOUBLE IF YOU NEED MORE)

Ingredients

  

1x2x3x

• Vinaigrette: it’s so delicious, I would double it for another salad later in the week
• 2 Tablespoons white balsamic vinegar* I like the one by Terre Bormane
• Juice of ½ Meyer lemon**
• ½ small shallot minced
• 1 ½ teaspoons whole-grain mustard this is the one with whole mustard seeds
• ¼ teaspoon sea salt
• ¼ cup unrefined cold-pressed extra-virgin olive oil
• Salad:
• 4 cups chopped dandelion greens bottom stem (about 1-inch stem) removed if you want
• ½ radicchio head chopped
• Additional add-ins that would be delicious: citrus segments avocado (not classically Mediterranean), chopped salted and roasted nuts (Marcona almonds, walnuts, pistachios, pine nuts), salty cheese (ricotta salata, feta, Pecorino), cooked lentils or beans, cooked quinoa or farro - the more stuff you add, the more dressing you need

Instructions

 

• Make the vinaigrette by combining all the ingredients in a screw top jar and shaking it all up or whisking the vinaigrette ingredients in a medium bowl until emulsified.
• Assemble the salad greens and toss them with enough dressing to coat lightly. Add the remaining ingredients to the salad and drizzle with the rest of the dressing. Delicate ingredients like avocado and soft cheese like feta are best not tossed.

Notes

*Or 2 Tbs. white wine vinegar and 1 1/2 tsp. honey or maple syrup or sugar
**Or juice of ½ lemon and 1 tsp orange juice (or juice of ½ lemon + a drop of honey or other sweetener)

Anchovy vinaigrette: In a blender combine, 5 anchovy filets (backbone removed), 1 ½ Tbsp red wine vinegar, 1 Tbsp lemon juice, 2 minced garlic cloves, and salt and pepper to taste. Blend until smooth, then slowly stream in 1/2 cup extra-virgin olive oil.

Tried this recipe?Let us know how it was!