Dandelion Greens Lemon Vinaigrette (Printable Version)

Refreshing dandelion greens tossed in lemon vinaigrette with pine nuts and Parmesan cheese.

# What You'll Need:

→ Salad

01 - 6 cups dandelion greens, washed and roughly chopped
02 - 1 cup cherry tomatoes, halved
03 - 1/2 small red onion, thinly sliced
04 - 1/4 cup toasted pine nuts
05 - 1/3 cup shaved Parmesan cheese

→ Lemon Vinaigrette

06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon honey
10 - 1 small garlic clove, finely minced
11 - 1/4 teaspoon sea salt
12 - 1/4 teaspoon freshly ground black pepper

# Method:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until fully emulsified.
02 - Place dandelion greens, cherry tomatoes, and red onion in a large salad bowl.
03 - Drizzle lemon vinaigrette over the salad and toss gently to coat all ingredients evenly.
04 - Sprinkle toasted pine nuts and shaved Parmesan over the top of the salad.
05 - Serve immediately, garnishing with additional Parmesan if desired.

# Expert Suggestions:

01 -
  • Quick and easy to prepare in just 15 minutes with no cooking required.
  • Combines fresh, nutritious dandelion greens with a flavorful lemon vinaigrette.
  • The toasted pine nuts and Parmesan add a satisfying crunch and savory depth.
  • Perfectly suited for vegetarian and gluten-free diets.
02 -
  • Wash and dry the dandelion greens thoroughly to avoid excess moisture in the salad.
  • Toast the pine nuts just until golden to enhance their flavor without burning.
  • Prepare the vinaigrette just before serving to maintain its bright, fresh taste.
  • Slice the red onion very thinly to prevent overpowering the salad's delicate balance.
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