Simple Dandelion Salad Recipe
This dandelion salad combines peppery dandelion greens with the sweet-tart bite of radicchio and a bright Meyer lemon vinaigrette that transforms these bitter greens into something truly magnificent. The secret to making dandelion greens shine is balancing their natural bite with the right dressing and complementary ingredients.
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 dandelion leaves: Look for smaller, less serrated leaves which tend to be less bitter than mature ones. Young leaves from early spring are ideal.
- Proper washing: Use a large bowl of cold water to thoroughly clean the greens, then dry completely in a salad spinner to prevent diluting your dressing.
- Reduce bitterness: If desired, soak dandelion greens in cold water for 10-15 minutes before drying to draw out some bitterness.
- Add green onions: For additional flavor and color contrast, sliced green onions make a wonderful addition to complement the bitter greens.
- Massage tough greens: For more mature dandelion leaves, try gently massaging them with a little olive oil and salt before adding dressing to help tenderize them.
- Balance flavors: Pair bitter greens with sweet, salty, or acidic elements to create a balanced flavor profile.