Dandelion Greens Lemon Parmesan (Printable)

A vibrant mix of dandelion greens, lemon vinaigrette, pine nuts, and shaved Parmesan for a fresh starter or side.

# 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

# Cooking Steps:

01 - In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until 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, garnished with additional Parmesan if desired.

# Expert Tips:

01 -
  • Quick and easy to prepare, ready in just 15 minutes with no cooking required.
  • Peppery dandelion greens offer a unique, bold flavor often overlooked in salads.
  • The lemon vinaigrette adds a bright, tangy note that balances the bitterness beautifully.
  • Toasted pine nuts bring a delightful crunch and subtle nuttiness.
  • Shaved Parmesan provides a creamy, savory finish that elevates the salad.
02 -
  • Use freshly squeezed lemon juice for the best flavor and brightness.
  • Toast pine nuts just before assembling the salad to maintain their crispness.
  • Mix the vinaigrette thoroughly to achieve a silky and well-blended dressing.
  • Serve the salad immediately after tossing to keep greens crisp and fresh.
  • Adjust the sweetness of the dressing by varying the honey according to taste.
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