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.
Featured in our cookbook: "SAVEUR: Italian Comfort Food."
- 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