Recipe: Dandelion Salad with Garlic Citrus Dressing

 Dandelion Salad with Garlic Citrus Dressing

by Frances Black

 

Early summer means lots of greens to eat up. A simple salad for lunch is a great way to get those greens in your belly. The bitterness of the dandelion contrasts nicely against the garlic and citrus. Feel free to add any salad fixings you'd like to jazz it up (I chose parmesan and chicken)

 

Dressing

 

1/4 C chopped garlic (I used the stem from the fresh garlic as it's fairly punchy)
Juice and zest of two lemons
1 tsp mustard (grain preferably)
1/3 to 1/2 C oil (I prefer sunflower, but any oil will work)
Salt and pepper to taste 

Salad 

1 small bunch dandelion greens, washed and roughly chopped
1/4 yellow onion, sliced
A few springs of dill
2 Tb shredded parmesan cheese (optional)
1/4 C. shredded chicken (optional)

 

1. To prepare dressing, place garlic, lemon juice, lemon zest, and mustard into a food processor and blitz until smooth, scraping down the bowl as needed. Slowly add the oil until the dressing emulsifies. Season to taste
2. Slowly add oil to the food processor until the dressing emulsifies. Season to taste. 
3. Move the dressing to a small jar or lidded container 
4. For the salad: place all ingredients into a large bowl and toss to combine
5. Drizzle over the dressing (note: I only used about 1/4 of the dressing, but to each their own!) and toss again
6. Enjoy with fresh fruit (like cherries)