dandelion leaves 3 ways

As a follow up to my Wave column this week, I’m posting three dandelion recipes. If you have know idea what I’m talking about, pick up a copy of the paper or you can subscribe online to read the column. In short, I wrote about foraging for locally grown dandelion leaves. I’ll have the orginal column on the blog in a few days.

If you decide to try these recipes out, I would love to hear what you think of them, and see the pictures too!



Sautéed Dandelion Leaves over Angle Hair Pasta


1 lb. angle hair pasta
1 garlic bulb, peeled and diced
1/2 olive oil (Colavita is the best)
1 cup shaved carrots
1 1/2 cup packed dandelion leaves
Salt, pepper and oregano to taste

Directions (serves 4):

  • Thoroughly wash the dandelion leaves using a colander. Remove roots and flowers. Make sure the leaves you foraged for are young/small.
  • Boil the water for the pasta. Add salt and a little oil to the water.
  • While the water is boiling, start sautéing the garlic for about 5 minutes until it gets slightly brown. Only use 1/4 cup of the oil.
  •  Add in the carrots and dandelion leaves, cook on low for 5 minutes.
  • Skim some water off the top of the pasta water, put it in your serving bowl. Strain the rest of the pasta and place into the bowl.
  • Mix in cheese and add the rest of the olive oil. Top the pasta with the vegetable garlic mixture



Pan Seared Lemon Salmon with Dandelion Leaves

Ingredients (serves 2):

2 medium sized pieces of salmon
1 small bulb garlic
2 cups dandelion leaves
2 lemons
4 tbsp. butter


  • Thoroughly wash dandelion leaves using a colander
  • Chop garlic and  sautéed in a frying pan until golden brown, remove
  • In the same pan, sautéed dandelion leaves, add lemon juice and cook for 3 min. until wilted, remove.
  • Add more butter in the pan, add a few garlic pieces and a bunch of dandelion leaves. Cook salmon on high for 5-7 minutes. Flip once so each side is crispy.
  • Plate the salmon over the leaves, add garlic. Add more lemon to the salmon and a generous amount of pepper
  • You can serve with mashed potatoes or rice.


Dandelion Gorgonzola Salad

Ingredients (serves 2):

2 cups dandelion leaves
Equal part red leave lettuce
1/4 cup dried cranberries
1/4 cup chopped walnuts
Cherry tomatoes halved

For the dressing:

1 cup olive oil
3/4 cup white vinegar
Juice of 2 large oranges
2 springs rosemary
3 cloves garlic
salt and pepper to taste


  • Thoroughly wash dandelion leaves using a colander
  • Chop red leaf lettuce
  • Half cherry tomatoes
  • Fix all ingredients on a large plate or in a bowl

Directions for the dressing:

  • In a large jar poor in the vinegar
  • Squeeze the juice of 2 oranges in the jar
  • Peel garlic, no need to chop, add to jar
  • Add the rosemary and salt and pepper
  • Very slowly whisk in the oil. It’s good to let the dressing fuse for at least one day but you can use immediately if you wanted too
  • orange-rosemary-dressing washing-dandelion-leaves