mezzomediDandelion greens
Wild leaf with a frank bitterness, crisp raw or mellowed when boiled with oil and lemon.
Wild plant (Taraxacum) whose young rosette leaves are gathered, mostly in spring. Clear bitterness, green and earthy notes, milder in very young or blanched leaves. In France it is eaten in a salad with lardons or in Provençal mesclun; in Greece it is one of the horta boiled and dressed with oil and lemon; in Lebanon it is cooked as hindbeh.
Best pairings
Extra virgin olive oil Classic90%Greek horta: a fruity extra virgin olive oil coats the boiled leaves and softens the bitterness.
Lemon Classic90%Horta and hindbeh: freshly squeezed lemon brightens the earthy bitterness of the cooked leaves.
Pancetta Classic88%Dandelion salad with lardons: hot, salty fat wilts the leaf and tempers the bitterness.
Egg Classic87%Soft-boiled or poached egg on dandelion salad: the runny yolk coats the bitterness.
Garlic Classic85%Sautéed with garlic or rubbed on croutons, garlic gives depth to the bitter leaves.
Onion Classic84%Hindbeh bi zeit (Lebanon): the sautéed greens are topped with crisp caramelised onions.
Wine vinegar Classic84%Used to deglaze the lardons, wine vinegar gives dandelion salad its bite.
Bread Classic80%Garlic-rubbed croutons in dandelion salad, or bread to mop up the oil of horta.
Potato Classic77%In a warm salad, tender potato soaks up the vinaigrette and softens the bitterness.
Mustard Classic76%A mustardy vinaigrette stands up to the frank bitterness of dandelion salad.
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FAQ
What goes well with dandelion greens?
Dandelion greens pair well with extra virgin olive oil, lemon, pancetta, egg and garlic. Greek horta: a fruity extra virgin olive oil coats the boiled leaves and softens the bitterness.
When is dandelion greens in season?
Best season: spring, autumn.
What can I substitute for dandelion greens?
If you don't have it, try: wild chicory, arugula, escarole, swiss chard.