Wild dandelion greens bring a peppery bite to this simple salad, balanced by sweet shaved fennel and a bright lemon-honey vinaigrette. Ready in minutes, it's a nutrient-dense side that transforms any plate.
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Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.
Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.
Store dressed salad in an airtight container in the refrigerator for up to 1 day. For best texture, keep dressing separate and toss just before serving.
Yes. Cultivated varieties are milder and less bitter than wild foraged dandelion greens, so adjust the honey-to-vinegar ratio if needed.
Rinse thoroughly, dry completely with paper towels or a salad spinner, then tear into bite-sized pieces. Excess moisture will dilute the vinaigrette.
Use a mandoline slicer or vegetable peeler. A sharp knife works too—slice the fennel bulb lengthwise, then crosswise into thin ribbons.
Yes. Whisk together lemon zest, juice, red wine vinegar, honey, salt, and pepper up to 4 hours ahead. Add olive oil just before tossing to prevent wilting the greens.
Blanch the greens for 1–2 minutes in boiling salted water, then shock in ice water and drain well. Or pair with sweeter elements like the honey vinaigrette in this recipe.
