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10/19/2000
Dandelion-Lentil Soup
Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.
Issue #34
04/10/2009
Fava Beans with Dandelion Greens
Many restaurants in Matera serve versions of this creamy fava bean puree topped with dandelion greens.
Issue #120
10/19/2000
Father Sal's Tenerumi Soup
Tenerumi are the leaves of the cucuzza, a Sicilian zucchini. Father Sal felt there could be no substitute but we made a good soup in the same spirit with dandelion greens and spinach.
Issue #34
01/18/2001
Dandelion Salad with Lardons
The salty richness of the lardons cuts through the crisp bitterness of the dandelion greens in this perfect spring salad.
Issue #42
10/24/2000
Chanterelle Soup
If you can't find fresh dandelion greens, substitute escarole in this recipe from Victoria Romanoff.
Issue #36
08/03/2008
Dandelion Bacon and Egg Salad
Bitter dandelion greens bring bacon and eggs to the dinner table in this sharp and salty salad.
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Source: New York Times