Peppery dandelion greens with a simple lemon-dijon vinaigrette and nutty pecorino cheese. If you love arugula you’re sure to love dandelion greens!
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 leftover rotisserie chicken 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.
Recipe Step by Step:
Step 1. Make the Dressing
In a large bowl whisk together the dressing.
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.
FAQs and Expert Tips
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.
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.
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Dandelion Salad with Pecorino and Lemon
Ingredients
- 1 large bunch dandelion greens about three heaping cups, washed and dried
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- ¼ c olive oil
- ¼ c shaved pecorino cheese
- salt and cracked black pepper
Instructions
- In a large mixing bowl whisk together the dijon mustard, lemon juice, olive oil and a few turns of freshly cracked pepper.
- Next, add the dandelion greens to the bowl and toss to coat. Top with the grated pecorino and more black pepper to taste. Serve right away!
Notes
- 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.
Julie Stevenson
Went to a restaurant that was called Dandelion. Ordered their Dandelion salad and loved it. Today I found fresh organic dandelion greens at the market and then found your recipe for what I hope will be similar in taste to to the restaurant salad. Thank you for this.
Leigh Anderson
Hope you love it, Julie! Happy New Year!