Subscribe and Save 10% on all Boxes of 18!

Celebrate Spring with a Dandelion Salad

April 14, 2021

Celebrate Spring with a Dandelion Salad

Dear Friends,

It's Spring so my thoughts are turning to greens. I can't get enough of them at this time of the year; and one of my favorite springtime meals is a dandelion salad. There are many recipes out there for dandelion salads and this one comes from David Tanis (whose recipes I always love) and The New York Times Cooking site. Use only the youngest dandelion leaves, of course, and use high Omega-3 eggs and canola oil to make this recipe high in Omega-3s. Spring is finally here! It's a new year. 

Be well,



  • 2 garlic cloves, smashed to a paste with a little salt
  • 2 teaspoons grated ginger
  • 2 tablespoons lime juice
  • 1 tablespoon sherry vinegar
  • 2 tablespoons Dijon mustard
  •  Salt and ground black pepper
  • 4-6 tablespoons good quality canola oil 
  • 6 medium beets, cooked and peeled 
  • 6 ounces bacon, cut into 1/4-inch-thick lardons
  • 6 ounces dandelion greens, trimmed, washed and dried
  • 3 8-minute hard-cooked eggs, peeled, quartered and lightly seasoned


  1. Make the vinaigrette: In a small bowl, whisk together garlic, ginger, lime juice, sherry vinegar and mustard. Season with salt and pepper, then whisk in canola oil.  Taste and adjust seasoning. 
  2. Cut the beets into ¾-inch wedges. Put them in a bowl and season with salt and pepper. Dress with 2 tablespoons of the vinaigrette and toss to coat well.  Set aside for at least 10 minutes at room temperature, or refrigerate for up to 4 hours.
  3. Put a skillet over medium-high heat.  Add the lardons and let them begin to brown and sizzle, then reduce heat and cook gently, stirring occasionally, for 5 minutes or so, until lardons are barely crisp and lightly browned. Remove lardons from pan with a slotted spoon and keep warm. 
  4.  Put dandelion greens in a large shallow bowl. Season lightly with salt and pepper and toss gently to coat.  Add up to 3 tablespoons of vinaigrette and toss to coat leaves well.  Divide dressed leaves among 6 plates.  
  5. Garnish each plate with beets, bacon, hard-cooked eggs. 

Leave a comment

Comments will be approved before showing up.