Dandelion Salad with Warm Hazelnut Vinaigrette

person holding dandelion

Prep time: 10 minutes

Cooking time: 5 minutes

Serves: 4


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 ¾-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.

Adapted from Csilla Bischoff