Dandelion Salad – A Bold, Nutritious Classic with Fresh
Dandelion salad is bold, fresh, and slightly bitter.Made with nutrient-rich wild greens.Balanced with tangy or savory dressing.Quick and easy to prepare.Packed with vitamins and antioxidants.A traditional dish with modern appeal.
Ingredients
For the Salad:
- 4 cups fresh dandelion greens (washed and trimmed)
- 1 small red onion (thinly sliced)
- 2 boiled eggs (sliced) (optional)
- ¼ cup croutons or toasted nuts
- 2 tablespoons grated Parmesan cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 1 teaspoon Dijon mustard
- 1 garlic clove (minced)
- Salt and pepper to taste
Instructions
- Wash dandelion greens thoroughly to remove any dirt and pat dry.
- Place the greens in a large salad bowl.
- Add sliced onion, boiled eggs, and croutons or nuts.
- In a small bowl, whisk together olive oil, vinegar, mustard, garlic, salt, and pepper.
- Pour the dressing over the salad.
- Toss gently to combine all ingredients.
- Sprinkle Parmesan cheese on top if using.
- Serve immediately for best flavor.
Notes
- Young dandelion greens are less bitter.
- Older leaves may need soaking to reduce bitterness.
- Add bacon for a traditional French twist.
- Lemon juice can replace vinegar.
- Parmesan adds a savory depth.
- Wash greens thoroughly if foraged.
- Use fresh garlic for best flavor.
- Serve immediately after dressing.