Dandelion Greens Lemon Parmesan (Printable)

A refreshing mix of peppery greens, tangy lemon vinaigrette, pine nuts, and shaved Parmesan balancing flavors.

# What You 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

# How-To Steps:

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 Suggestions:

01 -
  • It comes together in 15 minutes, which means weeknight dinner doesn't have to feel rushed or complicated.
  • The peppery bite of dandelion greens pairs so beautifully with bright lemon that you'll find yourself craving it all spring long.
  • It's the kind of salad that works as a starter or a side, and tastes just as good alongside grilled fish as it does with roasted chicken.
02 -
  • Don't dress the salad more than a minute or two before serving, or the dandelion greens will become limp and lose their satisfying crunch.
  • If you find raw dandelion greens too bitter, a quick blanch in boiling water for 30 seconds followed by an ice bath mellows them beautifully.
03 -
  • Wash your dandelion greens the night before and spin them dry in a salad spinner, then wrap them in a clean kitchen towel and refrigerate—they'll be extra crisp by dinner time.
  • Toast your own pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking the pan occasionally, and you'll taste the difference immediately.
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