Dandelion & Lettuce Salad
Submitted by dks
Old-fashioned Pennsylvania dandelion and lettuce salad with Swiss cheese, hard-boiled eggs, and a sharp olive oil vinegar dressing. A springtime forager’s lunch in 10 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
0 minREADY
10 minCome spring in Pennsylvania, folks head out to the yard with a paring knife and a paper bag. Those bright dandelion greens popping up everywhere aren’t weeds around here. They’re salad.
This old-fashioned salad tosses peppery dandelion greens with crisp lettuce, Swiss cheese, onions, and green pepper, all dressed in a simple olive oil and vinegar combination. Quartered tomatoes and sliced hard-boiled eggs get folded in gently at the end so they hold their shape.
It’s hearty enough for a light lunch and comes together in about 10 minutes. The slightly bitter bite of the dandelion greens against the mild Swiss cheese is what makes this one worth remembering.
Kitchen Tips
- Pick young dandelion greens before the plant flowers. Once they bloom, the leaves turn bitter and tough.
- Make sure your dandelions come from a lawn that hasn’t been treated with pesticides or herbicides.
- Toss everything except the tomatoes and eggs first, then fold those in gently at the very end to keep them intact.
- A splash of apple cider vinegar adds a warmer, mellower tang than white vinegar.
Ingredients
Directions
Cut lettuce, dandelion, onions, pepper and cheese into small pieces.
Add salt and black pepper.
Mix well. Add the olive oil and vinegar.
Mix thoroughly, then add the tomatoes cut in quarters, and the eggs.
Mix lightly so tomatoes and eggs will not be mashed or broken.
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