Dandelion greens and sturdy puntarelle (the inner stalks of Catalonian chicory) stand up to honey-mustard vinaigrette in this assertive salad from New York-based chef Elise Kornack. Young dandelion leaves are less bitter than their older counterparts but are just as nutrient-rich. For more of the pungent, leafy vegetables, check out our favorite ways to salads, soups, pastas.
Ingreadients:
- 3 tbsp. fresh lemon juice
- 1 tbsp. finely grated lemon zest
- 1½ tsp. Dijon mustard
- 1 tsp. honey
- Kosher salt and 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
Direction
To a salad bowl, add the lemon juice, lemon zest, mustard, honey, and salt and black pepper to taste. Whisking continuously, very slowly pour in the oil and whisk until the dressing is sheeny and thickened slightly. Add the olives, dandelion greens, and puntarelle and toss to coat, then sprinkle with the bee pollen.
