Dandelion & Olive Tapenade Salad


Dandelions are an extremely rich source of vitamins, minerals and antioxidants. One cup of raw dandelion greens contains 112% of your daily required intake of vitamin A and 535% of vitamin K. Dandelion also supports your liver and is high in inulin, a beneficial prebiotic.

While most people think of eliminating Dandelions in their grass,



1 bunch Dandelion greens

4 anchovy fillets in oil, patted dry (optional)

4 tsp apple cider vinegar

1/2 cup EV olive oil

1/3 cup romano grated cheese


Toasted pumpkin seeds (no shell)

2 garlic cloves, minced

1/2 cup olive tapenade (black, kalamata etc.)

1/4 cup capers


  • Rinse dandelion in cold water, drain, wrap in paper/cloth towels

  • Chiffonade (slice in fine thin strips) greens (remove & discard dandelion stems)

  • In a separate bowl, mix anchovies and some oil to form a paste

  • Whisk together olive oil, vinegar, garlic, olive tapenade, capers, grated cheese and pepper (to taste)

  • Place dressing in the bottom of large salad bowl. Add dandelion leaves and mix well to coat all leaves. If there is not enough dressing to coat all leaves, add more olive oil and tapenade

  • Sprinkle toasted pumpkin seeds on top & enjoy!