Yes, you can eat dandelions, and they make for a deliciously bitter salad green! I think their bitterness is best offset by a sharp vinaigrette with a little anchovy paste and shaved Parmigiano-Reggiano on top. Of course, one caveat for eating dandelion greens is you need to make sure you’re harvesting them from a chemical-free area. Here’s a simple salad dressing to top off your greens.
1 teaspoon anchovy paste
1 teaspoon Dijon mustard
1 teaspoon Champagne vinegar
2 tablespoons extra virgin olive oil
1/2 shallot, minced
Coarse salt, to taste
Cracked pepper, to taste
Freshly shaved Parmigiano-Reggiano
Whisk the first three ingredients and slowly drizzle in olive oil to emulsify. Add salt and pepper to taste then drizzle over washed dandelion greens. Shave cheese over top.