Dandelion Salad

Preparation info

  • Serves


    • Difficulty


Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

Look for smaller greens for this simple yet flavorful salad—they are more tender than the older, larger ones. Most bitter greens need a bit more salt for balance, so be prepared. Drizzle a little organic flax oil over your salad for a brightly flavored dose of your omega-3s.


  • 1 large bunch (about 1 pound) organic dandelion greens, well washed
  • 8-10 thin chives
  • 4-5 young garlic shoots or garlic chives, snipped into ½-inch pieces
  • 2 tablespoons extra-virgin olive oil
  • Freshly squeezed lemon juice from ½ lemon (about 2 tablespoons)
  • organic flax oil with lemon, to taste (optional; available at natural food stores)
  • Sea salt and fresh pepper, to taste


    Combine the dandelion greens, chives, and garlic shoots in a serving bowl. Using tongs or two wooden spoons, toss to combine. Drizzle the olive oil evenly over the greens, and toss to coat. Drizzle the lemon juice evenly over the greens, then drizzle flax oil evenly over the top, sprinkle with sea salt and pepper, and toss to combine. Taste for seasonings.