Dandelion Salad

dandelion cordial
Photo: Marcus Nilsson

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.


  • 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


  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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