Dandelion Salad With Almond-Lemon Dressing 4.000

Deb Lindsey for The Washington Post

Jul 4, 2012

Before making this salad, taste a leaf to make sure it's not too bitter for your taste; if it is too sharp, try soaking it for a few hours in a couple of changes of cold, salted water.

We found dandelion greens at Whole Foods Markets.

In cooler months, you can use Catalogna chicory or puntarelle in place of the dandelion.

Servings: 4
  • 2 medium cloves garlic
  • 1/2 teaspoon sea salt
  • 12 raw almonds (about 1/2 ounce)
  • 4 teaspoons freshly squeezed lemon juice
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly cracked black pepper, or to taste
  • 1 pound dandelion leaves, thick stems trimmed off and discarded, cut into 1-inch lengths; see headnote


Pound the garlic and a pinch of the salt with a mortar and pestle, forming a coarse paste. Finely chop the almonds, then add them to the garlic and crush them lightly. Add the lemon juice, olive oil, the remaining salt and the pepper, and whisk until emulsified.

Pour the dressing over the dandelion greens and massage it into the leaves. Serve immediately.

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Recipe Source

From Washington food writer Emily Horton.

Tested by Jeff Donald.

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Email questions to the Food Section at food@washpost.com.