Dandelion Salad with Meyer Lemon Vinaigrette
This spring-forward Dandelion Salad combines peppery dandelion greens, bitter radicchio, and a bright Meyer lemon vinaigrette to transform early spring's most misunderstood greens into something truly magnificent. It's vibrant, earthy, and a delicious way to lean into the season with healthful ingredients and big flavor.
Servings: 4 AS A SIDE SALAD (DOUBLE IF YOU NEED MORE)
Author: Pamela
- 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
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.
- 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.