- 2 cups red dandelion greens, washed, chopped or torn in 1 inch pieces
- 1/2 lemon, juiced
- 2 Tablespoons red onion, minced
- 1/2 teaspoon salt and few grinds of pepper and coriander
- 2-3 Tablespoons EVOO
- 3 Tablespoons marcona almonds, rough chopped
Toss all ingredients and serve.
Chef Note. Dandelion greens are seasonal and popular at farmers markets in the summer. They are a very bitter green alone. Just as with all cooking combinations, we make an effort to balance “sweet, sour, salty, bitter.” So this salad, we include salt, lemon juice (sour) and marcona almonds (sweet) to balance the bitterness of the greens. And it works. Taste as you season and only add what is needed to balance flavors.