Dandelion Salad with Pecorino and Lemon
Peppery dandelion greens with a simple lemon-dijon vinaigrette and nutty pecorino cheese. If you love arugula you're sure to love dandelion greens!
Servings: 2
Calories: 295kcal
Ingredients
- 1 large bunch dandelion greens about three heaping cups, washed and dried
- 1 tbsp dijon mustard
- 2 tbsp lemon juice
- 1/4 c olive oil
- 1/4 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
How to Prep and Wash Dandelion Greens:
- 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.
Nutrition
Calories: 295kcal | Carbohydrates: 2g | Protein: 4g | Fat: 31g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 21g | Cholesterol: 13mg | Sodium: 234mg | Potassium: 40mg | Fiber: 1g | Sugar: 1g | Vitamin A: 109IU | Vitamin C: 6mg | Calcium: 140mg | Iron: 1mg