Dandelion Greens Lemon Vinaigrette (Print Version)

A vibrant salad combining dandelion greens, lemon vinaigrette, pine nuts, and Parmesan for a fresh start.

# What You Need:

→ Salad

01 - 6 cups dandelion greens, washed and roughly chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/4 cup toasted pine nuts
05 - 1/3 cup shaved Parmesan cheese

→ Lemon Vinaigrette

06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 small garlic clove, finely minced
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Directions:

01 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until emulsified.
02 - Place the dandelion greens, cherry tomatoes, and red onion in a large salad bowl.
03 - Drizzle the lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle the toasted pine nuts and shaved Parmesan over the top.
05 - Serve immediately, garnished with extra Parmesan if desired.

# Expert Advice:

01 -
  • The peppery dandelion greens cut through rich foods beautifully, making it the perfect palate cleanser at any meal.
  • It comes together in 15 minutes flat, so you can make something elegant without spending your evening in the kitchen.
02 -
  • Don't dress the salad too far in advance unless you like wilted greens—those dandelion leaves are sturdy but still appreciate being eaten within a few minutes of being tossed.
  • The vinaigrette really does need emulsifying, so take a beat with that whisk; a properly emulsified dressing clings to the leaves instead of pooling at the bottom.
03 -
  • Chill your salad bowl before adding the greens—a cold bowl keeps everything crisp and fresh-tasting longer.
  • Add the Parmesan shavings right before serving so they don't get weighed down by the dressing and lose their delicate texture.
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