Wilted dandelion green salad

by Amy Scattergood on March 25, 2009


My kids think it’s hysterical that people eat dandelion greens.  They don’t really like them, as they find the greens a bit bitter.  But the girls just love it when grown-ups eat them.  You’re eating weeds, points out one or the other.  Yes.  But one person’s weed is another person’s dinner.  And they’re quite pretty, and stand up very well to strong flavors, as they have such a strong flavor themselves.  Wilting them does a lot to temper the bitterness.  If you don’t have dandelion greens, try this recipe with other assertive greens–just not, please, your butter lettuce.


2 large bunches dandelion greens
¼ cup walnuts, coarsely chopped
1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 tablespoon walnut oil
1 tablespoon sherry vinegar
a pinch of sugar
salt and freshly ground black pepper
2 ounces goat cheese, at room temperature
slices of crusty baguette

1.Cut the stems off the dandelion greens and tear or cut the leaves into 3-4 inch pieces.  Put into a large bowl and set aside.

2. In a medium sauté pan or wok, toast the walnuts over medium-high heat until the nuts get some more color and begin to smell toasty.  Add the olive oil and garlic and stir until  begins to color, about a minute.  Remove from the heat and add the walnut oil, vinegar, sugar, and salt and pepper to taste. Whisk to combine.

3.Pour the warm vinaigrette over the greens and toss.  Let sit for ten minutes or so, so that the greens wilt and the flavors combine.

4.Divide the salad between four plates and top with crumbled goat cheese and slices of crusty baguette.

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