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Dandelion Salad on a plate

Dandelion Greens Salad

  • Author: Cosette's Kitchen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Boiled
  • Cuisine: Lebanese

Description

A simple salad or side dish of dandelion greens is not only nutritious but a very unexpected dish.


Ingredients

Scale
  • 1.52 pounds of dandelion greens (about 4 large bunches), ends trimmed
  • 2 cloves of garlic, or a heaping teaspoon of toum
  • 1/41/3 cup of fresh squeezed lemon juice, about 3 lemons
  • 1/3 cup extra virgin olive oil
  • kosher salt to taste, as well as to water*

Instructions

  1. Begin by sorting through your dandelion greens and remove any that may be browned or wilted.
  2. Place a large stock pot on the stove with water, 3/4 of the way full and allow to come to a boil. Add 1 teaspoon of kosher salt to water.
  3. Next, trim the ends just about 1″ or so to remove any browning.
  4. Once ends are trimmed, place your bunches of dandelion greens in a bowl of cold water, you may need to do this in batches. Allow to soak, working with your hands to remove any dirt and debris. 
  5. Continue to clean 2 times until water is clear.
  6. Once your water is boiling, add your greens. Cook your greens for 15-20 minutes until the stems are soft and tender and the bitterness is gone. Don’t be alarmed, the water will be a brown color.
  7. Drain in a colander and allow to cool slightly before handling to squeeze excess water.
  8. Meanwhile, prepare your dressing. 
  9. In a bowl, smash your garlic by using a mortar, garlic press or mince finely.
  10. To your bowl add in 1/4 cup lemon juice, 1/3 olive oil and a teaspoon of kosher salt* and whisk – once you add your greens you can adjust to taste with additional lemon juice.
  11. Once your dandelion greens have cooled enough to handle, with your hands gather a bunch and SQUEEZE until all the excess water is removed. Continue until you have all the greens dried.
  12. I like to chop my greens at this point to make them a bit smaller – then toss into your dressing. 
  13. Mix well and adjust to taste – more salt or lemon as needed.
  14. Enjoy room temperature or cold, we love with pita bread!

Notes

*If you are using salt other than kosher salt, make sure you HALF the amount

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