Red Dandelion Greens look really cool, don’t they? They have bright hot pink, almost red, stems with bright green leaves. I throw them into salads for extra color, but they are a bit tougher than your standard greens, so I like to mix them in with some tender leaves. They are a little bitter but not quite as strong as endive.
For lunch, I piled together some red dandelion greens with red romaine, some yellow cherry tomatoes and red heirloom tomatoes, some roasted peppers, and a shower of Pecorino Fresco. I drizzled some of my favorite balsamic and a very fruity olive oil. It was a simple piece of heaven.
I can’t really eat this raw. I usually sautee it with olive oil and garlic.
Same as Kim here, although I’ve only ever had it sauteed. I should give it a try raw although I’ll probably cut up peaches for it.
Oh I love the addition of the pecorino fresco! That just made the dish. I would like to try these greens though I have yet to try them raw.
that shaved cheese is key. lovely colors!