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Warm Dandelion Greens with Roasted Garlic Dressing

  • 20 m
  • 1 h 15 m
Ellen Ecker Ogden
“In this springtime salad, dandelion greens (or spinach, if you prefer) are tossed with a warm roasted garlic dressing, tangy goat cheese and toasted pine nuts for melt-in-your-mouth results.”


    • Roasted Garlic Dressing
    • 1 large head garlic, roasted (see How To)
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons balsamic vinegar or red-wine vinegar
    • 1 tablespoon lime juice
    • ⅛ teaspoon salt
    • Salad
    • 1 medium shallot, finely chopped
    • Freshly ground pepper to taste
    • ¼ cup pine nuts, toasted (see Tip)
    • 2 ounces goat cheese, crumbled
    • 6 cups bite-size pieces dandelion greens or spinach (about 1 bunch), tough stems removed
    • Freshly ground pepper to taste


  • 1 To prepare dressing: Squeeze roasted garlic pulp into a blender or food processor (discard the skins). Add oil, vinegar, lime juice, salt and pepper and blend or process until smooth.
  • 2 To prepare salad: Transfer the dressing to a small saucepan and place over medium heat until warm, 1 to 2 minutes. Add shallot and simmer until the shallot is softened, 3 to 5 minutes.
  • 3 Place dandelion greens (or spinach) in a large salad bowl. Pour the warm dressing over the greens and toss until they are wilted and coated. Add pine nuts and goat cheese and toss again, slightly melting the cheese with the warm greens. Season with pepper.
  • How To Roast Garlic Rub off the excess papery skin from 1 large head of garlic without separating the cloves. Slice the tip off the head, exposing the ends of the cloves. Place the garlic on a piece of foil, drizzle with 1 tablespoon extra-virgin olive oil and wrap into a package. Bake at 400°F in a small baking dish until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly before using.
  • Tip: To toast chopped, small or sliced nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
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