Dandelion Green and Kale Salad

Get your greens in with this punchy Dandelion Green salad!

Yield: 4 servings
  • 1/2 bunch Tuscan kale, ribs removed, thinly shredded
  • 1 clamshell Bowery Dandelion Greens
  • 1/2 garlic clove, finely chopped
  • 1/2 cup Pecorino Romano, finely grated
  • 1/2 cup plus 2 teaspoons olive oil
  • 1/3 cup lemon juice
  • 1/8 teaspoon dried chili flakes
  • 1/4 cup dried breadcrumbs
Recipe Preparation
  1. Place kale and dandelion greens in a bowl.
  2. In a separate, smaller bowl, whisk together the lemon juice, pecorino romano, 1/2 cup olive oil, garlic, salt and pepper until fully combined.
  3. Top the shredded kale and dandelion greens with the remaining two teaspoons of olive oil, toss well.
  4. Use hands to massage olive oil into the leaves.
  5. Let sit for one hour at room temperature.
  6. Mix in lemon and pecorino romano mixture.
  7. Sprinkle with breadcrumbs.
  8. Serve immediately.