Dandelion greens have a reputation for being bitter greens, and they have a bit of a bite to them, but are a wonderful and sturdy alternative for the usual arugula or spinach in summer salads.
They also carry and absorb flavor really well so you are able to serve them with this wonderfully garlicky vinagriette (adapted from Melissa Clark’s recipe).
Here, I served some smoked prawns on top, but this is equally great as a green side salad.
You’ll need:
- one bunch dandelion greens (about 4 cups when torn)
- 9 garlic cloves
- 1/2 cup olive oil
- salt, pepper
- 2 T lemon juice
- 1/2 t smoked paprika
- 1/3 cup chopped walnuts
1. Wash green well, trim, and tear or chop roughly .
2. Peel garlic cloves and add to saucepan with oil. Heat at low heat for 15-20 minutes, then leave to cool and infuse. Strain, and reserve larger garlic cloves (they will look like they’ve been roasted) for the salad.
3. Make the vinaigrette – whisk to combine oil, lemon juice, salt, pepper, walnuts, and paprika. You want it to be smooth and just a little lemon-y.
4. Right before serving, dress the salad – don’t forget to add the roasted garlic cloves as well.
It is such a pity we don’t get these here 🙂
oh no! They don’t grow wild in the spring?
This looks like a stunning side dish 😀
Cheers
Choc Chip Uru
Thank you!
Salad looks great! I always think about buying dandelion greens but never do….its a long story, me and greens…Love your site and your beautiful recipes and pictures.
Thanks so much and welcome! They actually turned out to be a less intimidating ingredient than I thought, hope you try them out sometime :).
Dandelion Greens! Perfect as requested, looking at those lovely greens and the beautiful rosy colour of those prawns looks so ideal for summer. Light, fresh & delicate!
Thank you! I love different colors on a plate (as I’m sure you’ve noticed)!
What a yummy salad. I love shrimp on anything, so I bet they’d be great on dandelions!
Thank you, I’m the same way!