Why You’ll Love This Dandelion Salad Recipe
This fresh dandelion salad is a nod to my childhood. I grew up eating bitter greens with a squeeze of lemon, olive oil, salt, and sometimes even anchovies or sardines, a tradition rooted in no-fuss, nutrient-dense eating. For those new to dandelion greens, this recipe offers a gentler approach. The salad dressing is made with white balsamic and Meyer lemon juice and brings out the best in these wild greens without overwhelming them.
It’s a fantastic way to:
- Ease into eating bitter greens like dandelion and radicchio.
- Make a delicious and healthy meal using ingredients from the farmer’s market, much like this Perfect Spring Salad
- Use a vinaigrette that’s so versatile. I suggest doubling it for salads later in the week
If you’re curious about the health benefits of dandelion greens, they’re one of the most mineral-rich leafy greens available. They’re packed with antioxidants and anti-inflammatory compounds. In Traditional Chinese Medicine, bitter foods like this support digestion and balance, something many of us don’t get enough of in our daily meals.
This salad looks gorgeous with its mix of deep green dandelion, purple radicchio, and a sprinkle of edible flowers. Serve it with grilled chicken or seared ahi tuna for a nutritious but light lunch.
Ingredients You’ll Need
For the Vinaigrette:
- White balsamic vinegar: Gives the dressing a light color and mellow acidity.
- Meyer lemon juice: Brightens the vinaigrette. If unavailable, mix lemon juice with a touch of orange juice or honey.
- Whole grain mustard: Provides a bit of bite and helps emulsify the dressing.
- Shallot: A mild aromatic that softens in the acid.
- Extra virgin olive oil: Choose a cold-pressed, unrefined version for best flavor.
For the Salad:
- Dandelion greens: Choose young dandelions or younger plants, ideally from early spring. The fresh dandelion greens are less bitter and more tender than mature ones. Look for fresh dandelion greens and young dandelions at your local farmer’s market in early spring. They’re often sold in bunches near other bitter greens like chicory or escarole.
- Radicchio: Adds visual contrast and additional bitterness. You can substitute red cabbage if desired.
Add-In Ideas:
- Feta cheese or goat cheese
- Pumpkin seeds or chopped nuts like walnuts
- Citrus segments or poached egg for richness
- Cooked lentils or grains like farro for heartiness
- Even dandelion flowers or other edible flowers for color
- Sliced green onions for a fresh bite and visual contrast
The more add-ins you include, the more dressing you’ll want, which is another reason to double the recipe!
How to Make This Dandelion Salad
Step 1: Make the vinaigrette by shaking all ingredients in a screw-top jar, or whisking in a large mixing bowl until emulsified.
Step 2: Wash and dry the dandelion greens thoroughly. If they’re mature or extra bitter, soak them in cold water for 10 – 15 minutes and dry well.
Step 3: Add chopped radicchio and any optional toppings. Toss gently with enough dressing to coat lightly.
Step 4: Drizzle with more dressing and cracked black pepper just before serving. If using soft ingredients like avocado or cheese, add those on top without tossing.
Looking ahead to fall? Try this Fall Salad with Fig Balsamic Vinaigrette, it’s one of my most colorful and textured salads.
Tips to Reduce Bitterness
- Choose young dandelions: Look for small, tender, less-serrated leaves.
- Soak in cold water: 10 – 15 minutes helps mellow the greens.
- Balance the flavors: Acid, fat, salt, and a bit of sweet (like citrus) help tame the bitter flavor.
- Massage the greens: Especially if using more mature leaves, rub gently with olive oil and salt to soften the texture.
Serving Tips
This dandelion salad pairs beautifully with a variety of light proteins and grain bowls. Try it:
- Alongside a simple tuna sandwich for a protein-packed lunch.
- As a starter for spring meals like my Lentil and Brown Rice Soup or Easy Roasted Sumac Salmon Recipe
- Over cooked quinoa or farro for a quick, hearty, vegetarian salad bowl.
Storage and Leftovers Tips
- The vinaigrette keeps well in the fridge for up to 5 days and can even be frozen for future salads.
- If undressed, the greens will keep 2 – 3 days in the fridge. Store vinaigrette separately. If dressed, eat within 24 hours for the best texture.
- Leftover dandelion greens? Try sautéing them with garlic and olive oil, or toss them into vegetable soups as you would spinach or kale.
Recipe FAQs
Yes! In fact, this recipe celebrates raw dandelion greens, especially when balanced with other ingredients like citrus and cheese.
You can make the vinaigrette up to 5 days in advance. You can also wash and dry the greens ahead of time and store them in a salad spinner.
Start by mixing a salad mix of dandelion with more neutral greens like butter lettuce or spinach. The dressing also helps balance bitterness.
Yes! Dandelion flowers are edible and add a pop of color and a mild, slightly sweet flavor to salads. Just make sure they’re freshly picked from a pesticide-free area. You can use the petals scattered on top for a beautiful garnish or mix them into your salad for added texture.
This dandelion greens salad might not be for everyone, but if you’re looking to eat seasonally, boost your nutrient intake, and try something new, it’s a simple and flavorful place to start. Don’t be surprised if it becomes your go-to spring salad mix.
More Fresh Salad Recipes
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Dandelion Salad with Meyer Lemon Vinaigrette
Ingredients
- 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
- Choose young dandelions: Look for small, tender, less-serrated leaves.
- Soak in cold water: 10–15 minutes helps mellow the greens.
- Balance the flavors: Acid, fat, salt, and a bit of sweet (like citrus) help tame the bitter flavor.
- Massage the greens: Especially if using more mature leaves, rub gently with olive oil and salt to soften the texture.
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