Wild Dandelion Greens with Shaved Fennel and Lemon-Honey Vinaigrette

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  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
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1 teaspoon grated plus 2 tablespoons lemon juice

2 tablespoons red wine vinegar 

Kosher salt and freshly ground black pepper 

1 heaping tablespoon honey 

1/2 cup extra-virgin olive oil 

4 ounces wild dandelion greens 

1 small head fennel, thinly shaved 

1 small red onion, halved and thinly sliced


  1. Whisk together the lemon zest and juice, vinegar and some salt and pepper in a small bowl until the salt dissolves. Whisk in the honey, then slowly whisk in the oil until emulsified.
  2. Combine the dandelion greens, fennel and onion in a large bowl. Drizzle some of the dressing around the sides of the bowl and then gently push and toss the greens to coat. Season with some salt and pepper and toss again gently. Serve immediately.