Cooked dark leafy greens and pale stems dressed with olive oil, garlic and lemon zest

Last updated: 26 October 2026

Aegean Dandelion Salad

Name: Aegean Dandelion Salad
Prep time: 20 min
Cook time: 10 min
Total time: 40 min
Yield: 4
Cuisine: Turkish
Ingredients: 1 ¼ lb Dandelion greens (food-grade, fresh), trimmed and washed; 1 Garlic clove, finely chopped (optional); 1 Lemon, juice and wedges; a little zest if desired; ¼ cup Olive oil; Table salt, to taste; Water, for boiling, as needed

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Radika Salatası

Pleasantly bitter dandelion greens with lemon and olive oil.

Prep: 20 min
Cook: 10 min
Rest: 10 min
Total: 40 min
Servings: 4

Ingredients

1 ¼ lb Dandelion greens (food-grade, fresh), trimmed and washed
1 Garlic clove, finely chopped (optional)
1 Lemon, juice and wedges; a little zest if desired
¼ cup Olive oil
Table salt, to taste
Water, for boiling, as needed

Method

Pick over the greens, trim woody ends and wash in several changes of clean water. Leave tender stems and leaves in manageable pieces.
Bring a large pan of water to a boil. Add greens and simmer until the stems yield easily to a knife, checking after 6 minutes. Drain without squeezing; cool briefly.
Whisk lemon juice, olive oil, salt and garlic if using. Spoon over the warm greens and rest for 10 minutes. Serve with lemon wedges and a little finely grated zest if desired. Refrigerate leftovers promptly.