Arugula and dandelion greens salad with dandelion root lemon vinaigrette
5 from 9 votes
Celebrating the emergence of sunny days and the bitter greens that are about to become abundant in our gardens. When you're craving lighter fare and need a perfect side salad to balance out a rich dish, use this well balanced recipe that uses dandelions from crown to root. It's the perfect dish to impress this season.
½cupforaged dandelions crown and greens cleaned and driedor as many as you'd like!
For the dressing:
¼cupapple cider vinegar
2tablespoonsfresh lemon juice
1tablespoonDijon mustard
2teaspoonshoney
1teaspoondried oregano
1clovegarlicminced
½teaspoonsea salt
¼teaspoonblack pepper
½cupolive oil
1tablespoondandelion rootroasted or fresh
Instructions
In a large bowl or plate, combine your dandelion greens and arugala.
If desired, add a few crowns into the salad for color.
Sprinkle with sea salt.
For the dressing:
Place all ingredients in a high speed blender and blend until creamy and smooth.
Notes
Salad should be prepped immediately before serving and consumed right away.Vinaigrette dressing will be enough to dress 3 large salads. Store in an air tight container. Use within a few days if using fresh dandelion root. Use within 3 weeks if using roasted dandelion root.