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    Dandelion Salad

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    Dandelion Salad

    • Preparation time: 15 minutes, plus 30 minutes soaking
    • Total time: 15 minutes, plus 30 minutes soaking 45 minutes

    Serves: 4


    • Dressing
    • 2 tbsp olive oil
    • 1 tbsp raspberry or red wine vinegar
    • 1 tsp honey
    • ½ tsp English mustard powder
    • 1 tsp lemon juice
    • 200g young dandelion leaves, trimmed and picked through
    • 2 tbsp salt
    • 1 little gem lettuce, leaves separated
    • 100g watercress
    • 4 medium eggs
    • 8 rashers streaky bacon
    • A few chives, snipped
    • 1 tbsp pine nuts
    • ½ tbsp Balsamic vinegar


    1. Preheat the grill. Put the dandelion leaves into a large bowl, cover with cold water, add the salt, and leave to soak for 30 minutes. This will reduce the bitter taste and release dirt and any bugs. Rinse thoroughly and put to one side. Also rinse the little gem leaves and the watercress, and set those aside, too.
    2. Grill the bacon under a high heat until crisp, tear into large pieces and place on kitchen paper to drain. Lower the eggs into a small pan of simmering water and cook for 7 minutes until softly boiled. Drain, cool under running cold water and peel off the shell while still warm. Cut each egg in half. Whisk together all the ingredients for the dressing. Combine the greens, eggs and bacon in a large salad bowl and drizzle over the dressing. Sprinkle over the chives and pine nuts and serve with some crusty bread.

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