Dandelion Greens Lemon Vinaigrette (Printable version)

Fresh dandelion greens tossed in lemon vinaigrette with pine nuts and Parmesan shavings.

# What You'll Need:

→ 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 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 over the top.
05 - Serve immediately, garnished with extra Parmesan if desired.

# Expert Tips:

01 -
  • Ready in just 15 minutes with no cooking required
  • Peppery dandelion greens offer bold flavor and nutritional benefits
  • Zesty lemon vinaigrette brightens every bite
  • Vegetarian and naturally gluten-free
  • Simple ingredients create a sophisticated, restaurant-quality salad
02 -
  • Use the freshest dandelion greens you can find for the best flavor and texture
  • Whisk the vinaigrette until fully emulsified for a smooth, cohesive dressing
  • Toss the salad just before serving to keep the greens crisp
  • Use a vegetable peeler to shave thin ribbons of Parmesan directly over the salad
  • Double-check cheese and nut labels for cross-contamination if you have allergies
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