Food & Cooking Recipes Salad Recipes Dandelion Salad 3.9 (26) Add your rating & review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Servings: 6 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. Ingredients 1 tablespoon finely chopped garlic scapes or wild (spring) garlic 1 tablespoon fresh lemon juice ½ teaspoon coarse sea salt ¼ teaspoon granulated sugar ¼ cup extra-virgin olive oil 8 cups (4 ounces) dandelion greens, large leaves torn in half Directions 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. Place dandelion greens in a salad bowl. Drizzle dressing over greens, and toss to coat. Serve immediately. Rate it Print