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Dandelion Salad


Dandelions' sawtooth leaves bring a pleasant bitterness to the table. They're best picked when tender, before the plant blooms, and they can be served raw or cooked.

  • Servings: 6

Source: Martha Stewart Living, April 2008


  • 1 tablespoon finely chopped garlic scapes or wild (spring) garlic
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon granulated sugar
  • 1/4 cup extra-virgin olive oil
  • 8 cups (4 ounces) dandelion greens, large leaves torn in half


  1. Combine garlic scapes, lemon juice, salt, and sugar in a bowl. Whisk until well combined. Drizzle in oil in a slow, steady stream, whisking until emulsified.

  2. Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately.

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