When we were recently in Italy, we were served Dandelion greens which my cousin picked from their own yard! When I came home, I told my mom that we ate weeds, and she said that she remembers eating those in Italy growing up and how good they were! Then, the other day, while I was shopping at Nob Hill Market in Los Gatos, I saw Dandelion greens in the vegetable case! I had to try them…and yes, they were tender and delicious in a salad. Now I’m hooked!
Bunch of Dandelion greens, fresh and organic
Crumbled Feta Cheese
Dressing of choice: I used a mixture of EVOO, red wine vinegar, and a dab of Dijon mustard and mix it all together.
Remove the tough stem at the bottom of the dandelion leaf. The center ones are OK and soft to eat.
Cut the leaves into small pieces.
Add the cheese and the dressing, with a little salt and pepper! Voila!