Dandelion Greens Salad

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Dandelion Greens Salad
Serves 6
One of the first greens to appear in the markets in the spring is dandelion. Dandelion greens have a slight bitter flavor that is somewhat similar to broccoli rabe. Eaten raw, they are wonderful tossed into salads where they add spice and interest. Lightly boiled, sprinkled with salt and a bit of cider vinegar makes an easy and delicious side dish. In France, where dandelion greens are still very popular – they are often lightly sauteed with bacon and garlic. They can also be used as a substitute for spinach, swiss chard and kale in almost any dish.
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  1. 1 lb. Dandeloin Greens
  2. 1/2 Red Onion, sliced fine
  3. 6 strips Bacon, cut 1/2" & sauteed crisp
  4. 1/4 cup Carrots, cut matchstick size
  5. 2 Eggs, hard cooked, chopped
  6. 1/3 cup Mushrooms, white, sliced 1/4"
  7. 1/2+ cup Nino's Spicy Honey Mustard Dressing
  8. 1/2 cup Salvaggio's Parmesan Croutons
  1. Discard the dandelion green roots then wash greens well in cold water.
  2. Cut leaves into 2” pieces and reserve.
  3. Place greens in a salad bowl with red onion, bacon, carrots, chopped hard cooked egg and mushrooms.
  4. Add Nino’s Spicy Honey Mustard Dressing and toss to coat.
  5. Garnish with croutons and serve.
Nino Salvaggio http://www.ninosalvaggio.com/