Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Green Salad with Honey and Olive Vinaigrette

Puntarelle and Dandelion Green Salad
Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad.Romulo Yanes

Dandelion greens and sturdy, slightly bitter puntarelle (an Italian chicory) stand up to honey-mustard vinaigrette in this assertive spring salad from Elise Kornack of Brooklyn's Take Root.

Find this recipe in our cookbook, SAVEUR: Italian Comfort Food

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.
Yield: serves 6

Ingredients

  • Zest of 1 lemon, plus 3 tbsp. juice
  • 1 12 tsp. Dijon mustard
  • 1 tsp. honey
  • Kosher salt and freshly ground black pepper, to taste
  • 3 tbsp. olive oil
  • 14 cup Castelvetrano olives, pitted and roughly chopped
  • 6 oz. dandelion greens, trimmed
  • 4 oz. puntarelle or regular chicory, trimmed
  • 12 tsp. bee pollen

Instructions

  1. Whisk lemon zest and juice, mustard, honey, salt, and pepper in a large bowl until combined. While whisking, slowly drizzle in oil until vinaigrette is emulsified. Stir in olives. Tear dandelion greens and chicory into bite-sized pieces and add to bowl. Using your hands, toss greens with vinaigrette, coating leaves completely; transfer salad to a serving platter and sprinkle with bee pollen.