Dandelion Salad with Pecorino and Lemon

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Peppery dandelion greens with a simple lemon-dijon vinaigrette and nutty pecorino cheese. If you love arugula you’re sure to love dandelion greens!

two white bowls of dandelion salad topped with shaved pecorino and cracked black pepper.

Once thought of as nothing more than a pesky weed, dandelion greens are finally having their moment!

This bold and refreshing salad celebrates the delightful, peppery dandelion green. The leaves are tossed with a simple, yet punchy dressing made up of dijon mustard, olive oil and lemon juice. The acidity from the lemon juice and dijon work together to tame the bitterness of the dandelion greens. The greens are then tossed with a generous amount of grated pecorino cheese and cracked black pepper. It’s heavenly!

This salad is great any time, for lunch with a simple seared chicken breast or as a light side dish to accompany steak or pasta. Maybe more surprisingly… it makes for a delicious, savory breakfast topped it with a warm, runny poached egg.

Fun Fact: The name “dandelion” comes from the french phrase “dent de lion,” or lion’s teeth, which refers to the coarsely toothed edges of the plant’s leaves.

Ingredients You’ll Need

Here’s everything you need to make this salad: dandelion greens, pecorino or parmesan cheese, olive oil, dijon mustard, lemon and freshly cracked black pepper.

a chunk of pecorino cheese, a bowl of olive oil, a bundle of dandelion greens, a lemon sliced in half, a small dish of dijon mustard.

Recipe Step by Step:

Step 1. Make the Dressing

In a large bowl whisk together the dressing.

left: a stainless steel bowl of salad dressing. right: a bowl of dandelion greens dressed with vinaigrette.

Step 2. Toss and Serve

Next add in the greens, grated cheese and a generous amount of freshly cracked black pepper. Toss to coat then pile high on a large plate or platter. Top with extra grated cheese and black pepper.

left: a stainless steel bowl of salad. right: a white ceramic bowl of salad with gold serving utensils, three glasses of water and a pepper grinder.

FAQs and Expert Tips

What are dandelion greens?

Dandelion greens are technically a weed… but a very delicious weed! They have a bright and pleasantly bitter flavor like radicchio but with a texture more similar to arugula. Dandelion greens are rich in iron, calcium, antioxidants, and minerals. They are one of the healthiest greens and have been used as medicine around the world for centuries.

The name “dandelion” comes from the french phrase “dent de lion,” or lion’s teeth, which refers to the coarsely toothed edges of the plant’s leaves.

What is the best way to prepare dandelion greens for serving?

When serving dandelion greens raw for a salad I prefer to trim away the bottom 2-3 inches of the leaves as then tend to be a bit woody and fibrous towards the root. After trimming, plunge them into a bath of cold water and give them a shake to rinse away dirt or impurities. After washing pat them dry with a clean kitchen towel — or use a salad spinner — to help remove excess liquid.

A heaping bowl of dandelion green salad topped with grated pecorino cheese.

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