Top 3 Dandelion Salad Recipes & More

by Raksha Hegde last updated -

Dandelion greens can add a punchy bitterness when added to salads and make the most delightful play with creamy poached eggs or the hard-boiled version, hot buttered potatoes, and salty bacon. One of the most popular dandelion salad recipes combines all of these to make a sublime spring salad.

The peppery-tasting dandelion greens have been enjoyed by the French and the Greeks, who love them with just a dash of lemon juice and olive oil. In the US, however, these invasive plants were mostly looked at as weeds. Now, with the wealth of health benefits of dandelion greens being explored, dandelion leaves are available in farmer’s markets and select grocery stores too.

Dandelion Salad Recipes

Dandelion greens are usually enjoyed for their bitter taste but if you want to tame the bitterness, you can dip the leaves in cold water, cover them with a cotton cloth, and refrigerate for a few hours. This will not just leach away some of the bitterness, but also give it the crispness required for a good salad. The other popular way of removing the sharp taste is by sautéing the greens.

If you are planning to forage dandelion leaves from your backyard, do ensure that it is chemical and pesticide-free. Make sure you pick the tender, young leaves as they can be eaten raw. The older, larger leaves need to be cooked to be palatable. The best time to forage dandelion greens is in the spring or early summer.

Dandelion Greens With Warm Bacon Dressing

Enjoy this salad, inspired by a French bistro recipe, where the bitterness of the dandelion greens pairs beautifully with the richness of smoky bacon.

Close up of dandelion leaves, potato, beans and boiled eggs on white plate with a fork

Dandelion Salad With Warm Bacon Dressing

One of the most popular ways to enjoy fresh dandelion greens! 
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Course: Salad
Cuisine: American, European
Keyword: Dandelion Greens Salad, Dandelion Salad
Appliance: Whisk, skillet
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Author: Raksha Hegde


  • 1 lb dandelion greens stem removed
  • 2 eggs hard-boiled
  • 2 potatoes boiled
  • 1/4 cup kidney beans drained and rinsed

Salad Dressing

  • 5 bacon slices
  • 2 tbsp cider vinegar
  • 2 tbsp shallot finely chopped
  • 1 tbsp Dijon mustard optional
  • 1/2 tsp black pepper freshly ground
  • salt as per taste


  • First, assemble the salad in a large bowl. Start by laying the cleaned dandelion greens. You can cut the leaves into 2-inch length for a better presentation. 
  • Quarter the eggs and potatoes and lay it on the greens. Add the kidney beans. 
  • To make the salad dressing, cook the bacon in a large heavy skillet till golden and crisp. Transfer to a cutting board and chop it finely. Reserve the bacon fat. 
  • In a small bowl, whisk together cider vinegar, shallot, Dijon mustard, bacon fat, salt, and pepper. Since the bacon fat is salty, you may want to go easy on the salt. 
  • Drizzle the dressing on the assembled salad and toss to coat the greens well. Sprinkle the chopped bacon on top. 
    Close up of dandelion leaves, potato, beans and boiled eggs on white plate with a fork
  • For a vegetarian version, omit the bacon and eggs. Grate Parmigiano Reggiano on the salad to create the salty taste of the bacon. 
    Healthy dandelion green salad with potatoes in a bowl with salad dressings


You can substitute any yellow mustard for Dijon mustard. 

Other Ways To Use Dandelion Greens

Wilted Dandelion Greens Salad: Sautée finely chopped garlic with olive oil in a skillet. Once you get the aroma of garlic, add the dandelion greens and toss them in the oil and cook for a couple of minutes only. Once they wilt, remove from heat and add freshly squeezed lemon juice. They are delicious to eat plain like this, or you can add it to pasta or even couscous.

Dandelion Green Spring Salad: Combine the bitter green dandelion green leaves with milder green salad leaves like baby spinach or lettuce. Mix and match any of the following ingredients to make a wholesome spring or early fall salad.

Drizzle balsamic vinegar and extra virgin olive oil. Season with salt and pepper, toss the salad well and serve immediately.

Dandelion Pesto: In a food processor or blender, place 2 cups of tightly packed dandelion greens, 4-5 basil leaves, 1 cup of lightly toasted pine nuts, 1/2 cup of olive oil, and blend well. Season with salt and pepper. You can also add 1/4 cup of Parmigiano Reggiano cheese, when blending, for a sharper and tangier version. This unusual pesto tastes wonderful as a spread on a lightly toasted baguette or when tossed with freshly cooked pasta. You can also smear it on roasted potatoes. The pesto will stay for 3-4 days when refrigerated. To avoid the pesto getting a dark green color on top, you can put a teaspoon of olive oil to form a layer to prevent oxidation.

We hope we have encouraged you to try dandelion greens the next time you want to make a unique salad! Protection Status
About the Author

Raksha Hegde is the content director at Organic Facts and helps oversee a team of brilliant, dynamic content writers. She completed her MS in Broadcast Journalism from Boston University, US. A former business news journalist and editor, Raksha followed her passion for wellness to become a certified Yoga teacher and a wellness festival curator. She believes that learning is a life-long process; she did a certificate e-course on “Introduction to Food and Health” in 2019 from Stanford University, US. 

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