A good salad for entertaining is one that can be made ahead and enjoyed at room temperature. This dandelion green salad is studded with sweet roasted onions and garlicky walnuts and tossed with a simple lemon vinaigrette. Pair it with this Herb-Coated Beef Tenderloin and Salt-and-Pepper Matzo for a perfect passover meal.  

Martha Stewart Living, March 2021

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Credit: Chris Simpson

Recipe Summary

prep:
20 mins
total:
30 mins
Yield:
Serves 6 to 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°F. Drizzle onions with some oil; season with kosher salt and freshly ground pepper. Place on one side of a baking sheet. Mash minced garlic clove and a pinch of salt with the side of a knife to form a paste.

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  • Toss walnuts with 1 tablespoon oil and garlic paste; season with salt to taste and spread on other side of sheet. Roast until nuts are toasted, 5 to 6 minutes. Transfer nuts to a cutting board; let cool slightly.

  • Meanwhile, flip onions and continue roasting until just tender, 9 to 12 minutes more. Chop nuts and toss with zest of 1 lemon, 1/2 teaspoon red-pepper flakes, and a pinch of flaky sea salt.

  • Pile 4 cups packed dandelion greens on a platter; drizzle with 1 tablespoon each oil and lemon juice, and season with flaky salt. Top with onions, sprinkle with nut mixture, and serve.

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