Description
A refreshing Italian dandelion salad featuring dandelion greens and a light dressing, perfect as a side dish.
Ingredients
Scale
- 2 tablespoons white balsamic vinegar
- Juice of 1/2 Meyer lemon
- 1/2 small shallot, minced
- 1 1/21/2 teaspoons whole-grain mustard
- 1/41/2 teaspoon sea salt
- 1/4 cup unrefined, cold-pressed extra-virgin olive oil
- 4 cups chopped dandelion greens
- 1/2 radicchio head, chopped
- 1 pinch of salt (to taste)
Instructions
- Wash & Soak Greens: Start by washing the dandelion greens in cold water for about 10-15 minutes. This really helps cut down on the strong bitterness. You want them to look clean and fresh; if they still taste too bitter, do not hesitate to soak them again.
- Massage & Squeeze: Grab a handful of the greens and gently massage them with some olive oil and a sprinkle of salt. This will soften the leaves and improve the flavor. Keep an eye on the texture; you do not want them to get mushy. Just a light massage is perfect!
- Prep The Dressing: Whisk together olive oil, lemon juice, and a few pinches of sea salt in a bowl. It should feel smooth and well-combined. If you let it sit for too long, it might separate, so make sure to give it a good shake or whisk right before serving.
- Toss & Serve: Combine the greens with the dressing in a large bowl, making sure all the leaves are coated. You want to see that lovely sheen on the greens. If they look wilted or soggy, ensure they were thoroughly dried after rinsing.
- Add Extras if Desired: Feel free to incorporate some nuts or cheese for added texture. Just be mindful of any dietary preferences; keeping it light is usually best with dandelions. It is great to have a little crunch, but avoid overloading, or you might overshadow those lovely greens.
Notes
- Storage Tips: Vinaigrette keeps up to 5 days in the fridge; undressed greens last 2-3 days. Dressed salad is best consumed within 24 hours.
- Expert Tips: If dandelion greens taste too bitter after soaking, massaging them with olive oil and salt can help soften the flavor even more.
- When your dressing separates, shaking or whisking it again right before serving will help it re-emulsify nicely.
- If your salad ingredients look wilted, ensure to dry the greens thoroughly after washing to prevent sogginess.
- For a milder taste, choosing young dandelion greens makes a big difference in the flavor profile of your salad.
- When balancing flavors, a touch of sweetness can complement the inherent bitterness of the dandelion greens beautifully.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg