This past weekend, my sweetheart and I gathered dandelion greens from my yard and added them to our salad, along with some red onion, nutty shaved Parmesan, and a splash of tangy honey-mustard dressing. Dandelions are bursting with phytonutrients, great for our health, and we went wild for the flavors of this lively salad that makes use of the healthful, humble dandelion.
4 cups mixed salad greens
1 cup dandelion greens
1/2 medium red onion, sliced in very thin rings
1/4 cup Parmigiano-Reggiano cheese, shaved with a vegetable peeler into thin curls (optional)
1/4 cup extra-virgin olive oil
2 tablespoons freshly-squeezed lemon juice
1 tablespoon honey
2 teaspoons stone-ground or country-style mustard
Salt and freshly-ground pepper, to taste
1. Place mixed salad greens in a pretty salad bowl. Sprinkle dandelion greens on top, then scatter the onion rings on top of that.
2. Whisk all dressing ingredients in a small bowl. Immediately before serving, drizzle salad with dressing, then top with shaved cheese, if using.
By Cait Johnson, author of Witch in the Kitchen (Inner Traditions, 2001).