It is a bit bittersweet to find dandelion greens sold in grocery stores when my grandfather used to simply forage for them. Nowadays, of course, no one would let dandelions grow extensively in their gardens just to harvest the greens, nor is it easy to find safe, edible greens in large leafy urban forests or parks. So when I have a craving for the unique, very green and slightly bitter taste of dandelion greens, I just buy them.
Because of the sharp taste, most folks wilt or cook down dandelion greens, but I like them fresh. In this recipe, I balance the bite of the greens with citrus and honey, as well as refreshing vegetables and herbs like cucumber and dill. This salad is reminiscent of Fattoush, and makes a great main or side dish.
1 bunch dandelion greens, roughly chopped
1 cucumber, peeled and thinly sliced (about 2 cups)
3-4 radishes, thinly sliced
2 cups grape tomatoes
1/2 cup dill, leaves only, roughly chopped
1/2 cup cilantro, leaves only, roughly chopped
1/2 cup chopped flat-leaf parsley, leaves only, roughly chopped
1/2 cup chopped chives
For the dressing:
1/3 cup honey
1/3 cup lemon juice, freshly squeezed
1 tablespoon white wine vinegar
1/4 teaspoon sea salt
1/3 cup olive oil
2 cups plain pita chips, barely crushed
1. In a large salad bowl, gently toss together the dandelion greens, cucumbers, radishes, tomatoes, dill, cilantro, parsley, and chives.
2. In a small bowl, whisk together the honey, lemon juice, vinegar, and salt. Continue to whisk while you slowly drizzle in the olive oil.
3. Drizzle the dressing over the salad and toss gently to coat. Top with the pita chips and serve.