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Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.
Recipe information
Total Time
20 minutes
Yield
4 Servings
Ingredients
2
2
1
1
1
1
5
2
Preparation
Step 1
Cook butter in a medium skillet over medium heat until it foams, then browns and starts to smell nutty, about 4 minutes. Add oil and swirl to combine. Place 2 Tbsp. brown butter in a salad bowl; set aside.
Step 2
Add bread to skillet, season with salt and pepper, and toss to coat. Cook bread, tossing occasionally, until golden brown and crunchy, about 5 minutes (croutons will crisp more as they cool). Set aside.
Step 3
Whisk vinegar and lemon juice into reserved browned butter; season dressing with salt and pepper. Add dandelion greens and dates and toss to coat. Taste and season with salt, pepper, and more lemon juice, if desired. Add croutons and blue cheese and gently toss to coat.
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Reviews (4)
Back to TopSoo good! I used dandelions from the farmer's market picked the 1st week of July. The leaves are slightly bitter maybe as bitter as Arugula. All of the flavors just go so perfectly together. And I don't even usually eat salads. I can see how the greens would go with Is bacon I'll have to try that next.
Lorelei
Durham, NC
2/12/2023