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Dandelion Salad with Warm Hazelnut Vinaigrette

Prep time: 10 minutes

Cooking time: 5 minutes

Yields: 4 people



  • 2 large bunches dandelion greens

  • 2 tablespoons olive oil

  • 3 cloves garlic, minced

  • 1/4 cup hazelnuts, coarsely chopped

  • 1 tablespoon balsamic vinegar

  • Sea salt and pepper to taste



  1. Wash greens, remove stems and chop into 3/4-inch pieces.

  2. Place greens in a large mixing bowl.

  3. Heat oil in a sauté pan on medium.

  4. Add garlic and nuts, stirring constantly for 2 minutes.

  5. Stir in vinegar, salt and pepper.

  6. Pour the hot vinaigrette over the greens and toss well.


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