Dandelion Greens Salad

  • prep time15 min
  • total time 15 min
  • serves 4
Christine Cushing
Christine Cushing

Fresh red currants add a punch to this simple yet delicious salad. Make sure to soak the dandelion greens well in a large bowl of cold water and then lift them out to remove the grit. Dandelion greens are available at most supermarkets from early spring until winter. If you can't find them, substitute a mixture of greens including watercress, arugula, and frisée.

9 Ratings
Directions for: Dandelion Greens Salad


1 small garlic clove, minced

1 ½ Tbsp balsamic vinegar

3 Tbsp olive oil

¼ cup fresh red currants

coarse salt

freshly cracked black pepper

large bunch young dandelion, greens trimmed and washed

snipped chives


1. In a small non-reactive bowl, whisk together the garlic and vinegar and slowly add the oil until emulsified.

2. Whisk in half the red currants and season to taste with salt and pepper.

3. Toss the dandelion greens with some coarse salt and pepper and then toss it with the vinaigrette.

4. Pile the greens onto plates and sprinkle with snipped chives and remaining currants.

See more: Salad, Fall, Vegetables, Vegetarian, No-Cook, Quick and Easy, Appetizer, Side, Vegan, Healthy


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