Dandelion Greens Lemon Vinaigrette (Printable Version)

Peppery greens tossed with lemon dressing, pine nuts, and shaved Parmesan for a fresh, flavorful dish.

# Ingredient List:

→ 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

# How to Prepare:

01 - In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully 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 cheese over the top of the salad.
05 - Serve immediately, garnishing with additional Parmesan if desired.

# Expert Suggestions:

01 -
  • The lemon vinaigrette is so good you'll want to drizzle it on literally everything else you cook.
  • It comes together in 15 minutes, making it perfect for those nights when you need something fresh but have no time.
  • Dandelion greens are cheaper than most salad bases and pack way more nutrition and personality than iceberg lettuce.
02 -
  • Dandelion greens can turn bitter if you buy them old or store them wrong—choose bright green bunches and use them within three days, storing them wrapped in paper towel in the fridge.
  • Don't dress the salad more than a few minutes before serving, or the greens will wilt and the whole thing becomes droopy and sad.
  • The vinaigrette can be made a few hours ahead, but wait to add the garlic until just before dressing the salad so it stays fresh-tasting and doesn't turn sharp.
03 -
  • Toast your own pine nuts in a dry skillet over medium heat for about three minutes, shaking constantly—they go from golden to burnt in seconds, but homemade always tastes better than store-bought.
  • Keep the vinaigrette at room temperature so it doesn't shock the greens or cause the oil to congeal; make it while you're prepping everything else.
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