Dandelion Salad

Most of you have probably not eaten dandelion greens before, but have probably heard it being talked about when on a walk in the fields.  The beautiful hallow of seeds which we have all blown and watched disperse in the air is actually the means dandelions propulse themselves. Where the seed lands, a dandelion green shall grow; inconspicuous, close to the earth and in patches. Considered a weed to the gardeners and a delicacy to the Mediterranean cooks!

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  • 300 gr dandelion shoots,washed and drained
  • 2 medium potatoes,washed
  • 1 hard-boiled egg
  • 2 bacon slices, chopped
  • 1 clove garlic (or more, if you like),minced or finely chopped
  • 2 tbsp pumpkin-seed oil or any other seed oil you can find
  • wine vinegar to taste
  • salt to taste


Boil the egg in a small pot, for 14 minutes starting from cold water. When cooled cut into quarters.

Boil the potatoes, once cooked through but not too soft, take off the fire.

Allow to cool and peel.

Slice in small wedges.

Put hot potatoes on dandelion shoots; add egg and sprinkle with garlic.

Mix oil, vinegar and salt, pour over dandelion and toss vigorously.

Serve with fresh rye bread.


Cultivated dandelion greens are longer-leafed and less bitter
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