Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette
Dandelion greens and puntarelle stand up to honey-mustard vinaigrette in this fresh spring salad from New York chef Elise Kornack.
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.saveur.com.
Cooking tools:
- Microplane
- Whisk
- Serving bowl
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
Ingredients
- 3 tbsp. fresh lemon juice
- 1 tbsp. finely grated lemon zest
- 1½ tsp. Dijon mustard
- 1 tsp. honey
- Kosher salt
- freshly ground black pepper
- 3 tbsp. extra-virgin olive oil
- ¼ cups coarsely chopped Castelvetrano olives
- 6 oz. dandelion greens (about 3 cups), cleaned and torn into bite-size pieces
- 4 oz. puntarelle (about 2 cups) or regular chicory, cleaned and torn into bite-size pieces
- ½ tsp. bee pollen
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
Get recipe ideas by emailMore Like This
Dandelion & Mustard Greens Salad with creamy lemon vinaigrette Recipe
cuisineathome.com
Spring Green Salad with Honey-Lime Vinaigrette - alive magazine
alive.com
Spring Greens with Lemon-Honey Vinaigrette Recipe
cuisineathome.com
Salad of Dandelion Greens with Almond Vinaigrette and Dried Ricotta Recipe
epicurious.com
Green Salad with Sweet Mustard Vinaigrette | Savory
savoryonline.com
Dandelion Green Salad
canadiancookingadventures.com
Dandelion Greens Salad with Dandelion Fritters - Food Gardening Network
foodgardening.mequoda.com
Beltane Dandelion Green Salad for 4
glamorousrecipes.com