Dandelion greens are rich in nutrients and add a refreshing touch to any meal. They’re especially delicious when served raw in a salad with bright, acidic dressings that help mellow their bitterness. Use our tender young greens and give them a good rinse before tossing them with this simple dressing.
You’ll need:
- 1 large bunch dandelion greens (about 3 heaping cups), washed and dried
- 1 tbsp Dijon mustard
- 2 tbsp lemon juice
- ¼ cup olive oil
- ¼ cup shaved Pecorino cheese
- Salt and freshly cracked black pepper, to taste
To make:
Whisk together the Dijon mustard, lemon juice, olive oil, and a few turns of black pepper in a large mixing bowl.
Add the dandelion greens and toss until everything is well-coated.
Top with shaved Pecorino and another sprinkle of cracked pepper. Serve immediately for the best texture and flavor. For added crunch, top with pine nuts or sunflower seeds.
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