Dandelion Greens Lemon Vinaigrette (Printable)

Bright, peppery dandelion greens tossed with lemon vinaigrette, pine nuts, and Parmesan for a vibrant dish.

# Ingredient List:

→ 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

# Directions:

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

# Expert Tips:

01 -
  • Quick and easy to prepare, perfect for busy days.
  • Combines the peppery flavor of dandelion greens with bright lemon vinaigrette.
  • Toasted pine nuts add a satisfying crunch and richness.
  • Parmesan shavings bring a creamy, savory touch.
  • A healthy, vegetarian, and gluten-free option.
02 -
  • Use freshly squeezed lemon juice for the best flavor in the vinaigrette.
  • Make sure to dry the dandelion greens well after washing to prevent a watery salad.
  • Toast pine nuts slowly over low heat to avoid burning and bitterness.
  • Toss the salad gently to preserve the texture of the greens and prevent bruising.
  • Serve immediately to enjoy the fresh, crisp texture.
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