Dandelion Salad with Warm Hazelnut Vinaigrette

Prep Time

10 minutes


Prep Notes


Cooking Time

5 minutes



4 people



  • 2 large bunches dandelion greens

  • 2 tablespoons high quality olive oil

  • 3 cloves garlic, minced

  • 1/4 cup or more hazelnuts, coarsely chopped

  • 1 tablespoon balsamic vinegar (I prefer apple cider vinegar, your choice)

  • 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. Gently heat oil in a sauté pan on medium (never over heat olive oil—treat it delicately : ).

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

  5. Stir in vinegar, salt and pepper.

  6. Pour the gently warmed vinaigrette over the greens and toss well.