Dandelion Greens With A Lemon Yogurt Coriander Dressing

Dandelion greens are a versatile ingredient that are most commonly associated with Mediterranean and Middle Eastern cuisine.

Dandelion greens are a nutrient-dense leafy green that are often overlooked for use in a salad, because of their bitterness.

As with kale, spinach and arugula, leafy greens that lean to more of a bitter flavor, they are paired with flavors that make them pleasantly palatable.

And the same is true with dandelion greens. These bitter and slightly tangy greens pair perfectly well with the ingredients in this salad recipe.

Shallots have mild onion-like taste and slightly sweet undertones, that add a subtle yet delicious depth to the bitterness of dandelion greens.

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The tartness of lemon juice perfectly complements the slightly bitter taste of dandelion greens, as the acidity of the lemon helps to cut through the bitterness of the greens, making them more palatable.

The sweet notes of tarragon help balance out the bitterness of the greens, while the citrusy flavor of coriander adds a refreshing touch.

Additionally, both herbs have a similar pungent aroma that pairs well with the strong flavor of dandelion greens.

Overall, the combination of all the flavors enhances the flavor profile of dandelion greens.

We think you will be pleasantly surprised at the delicious mouthwatering flavor of this Dandelion Greens With A Lemon Yogurt Coriander Dressing.

Dandelion Greens With A Lemon Yogurt Coriander Dressing

For the Dressing

Zest of 1 medium lemon

1/4 cup greek yogurt

2 tablespoons mayonnaise

2 teaspoons garlic powder

1 teaspoon anchovie paste

1 tablespoon dried tarragon

1 tablespoon dried parsley

For the Breadcrumbs

2 tablespoons extra virgin olive oil

1/2 cup panko bread crumbs

1 teaspoon coriander seeds

1/2 teaspoon Himalayan salt

1/2 teaspoon ground black pepper

For the Salad

4 ounces dandelion greens, roughly chopped

1 medium shallot, thinly sliced

Making the Dressing

Using a vegetable peeler, peel the lemon, avoiding the pith. Chop the peeled skin into very fine pieces. Set lemon zest aside in a small bowl.

Slice the lemon crosswise and squeeze its juice into a blender or food processor.

Add the yogurt, mayonnaise, garlic, anchovy paste, tarragon, and parsley to the blender and puree to form a smooth dressing. Pour into a small mason jar, set aside until ready to use.

To Make the Breadcrumbs

Set a large non stick skillet on the stove over medium heat. Wait for skillet to warm, about 3 minutes. Next, drizzle olive oil into skillet. Add coriander seeds and toast them just until you hear them slightly pop.

Add the salt, black pepper and panko breadcrumbs. Stir until the breadcrumbs are pleasantly toasted, remove skillet from heat and stir in the lemon zest. Spoon mixture to a small plate and set aside.

To Make the Dandelion Salad

In a large bowl, toss the chopped dandelion greens with the shallot. Add the toasted breadcrumb mixture and dressing. Mix in well with salad greens.

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Plate and serve with beef, chicken or an oily fish like salmon.

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Try These Salad Favorites

• Blood Orange Fennel and Mint Salad
• Peach & Shaved Fennel Salad
• Citrus Fennel and Avocado Salad

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