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Dandelion Salad

Name: Dandelion Salad
Ingredients: 946 Millilitre Dandelion greens — Tender dandelion greens, loose quart measure; 1 Teaspoon Oriental curry powder — Oriental curry powder; 1906 source measure retained without conversion; 0.5 Teaspoon Prepared mustard — French mustard; 1906 source measure retained without conversion; 0.25 Teaspoon English mustard powder — English ground mustard, estimated light saltspoon; 1906 source measure retained without conversion; 0.25 Teaspoon Cayenne pepper — Cayenne, estimated light saltspoon; 1906 source measure retained without conversion; 1 Teaspoon Parsley — Parsley, finely chopped; 1906 source measure retained without conversion; 0.5 Teaspoon Chive — Chives, finely chopped; 1906 source measure retained without conversion; 2 Shallot — Shallots, finely chopped; 0.25 Garlic clove — Garlic clove, historical bean approximation; 4 Teaspoon Salt — Salt; 1906 source measure retained without conversion; 1 Teaspoon White pepper — White pepper, light measure; 1906 source measure retained without conversion; 0.25 Lemon — Lemon for finely chopped zest; 1 Tablespoon Olive oil — Olive oil, initial; 1906 source measure retained without conversion; 4 Tablespoon White wine vinegar — White-wine vinegar, initial; 1906 source measure retained without conversion; Water — Clean water for three washes; Olive oil — Olive oil for top-up; White wine vinegar — White-wine vinegar for top-up

Raw dandelion leaves dressed as a salad.

Type: Salad

By Alexander Filippini · Posted Sep 29, 2026

Ingredients

946 Millilitre Dandelion greensTender dandelion greens, loose quart measure
1 Teaspoon Oriental curry powderOriental curry powder; 1906 source measure retained without conversion
0.5 Teaspoon Prepared mustardFrench mustard; 1906 source measure retained without conversion
0.25 Teaspoon English mustard powderEnglish ground mustard, estimated light saltspoon; 1906 source measure retained without conversion
0.25 Teaspoon Cayenne pepperCayenne, estimated light saltspoon; 1906 source measure retained without conversion
1 Teaspoon ParsleyParsley, finely chopped; 1906 source measure retained without conversion
0.5 Teaspoon ChiveChives, finely chopped; 1906 source measure retained without conversion
2 ShallotShallots, finely chopped
0.25 Garlic cloveGarlic clove, historical bean approximation
4 Teaspoon SaltSalt; 1906 source measure retained without conversion
1 Teaspoon White pepperWhite pepper, light measure; 1906 source measure retained without conversion
0.25 LemonLemon for finely chopped zest
1 Tablespoon Olive oilOlive oil, initial; 1906 source measure retained without conversion
4 Tablespoon White wine vinegarWhite-wine vinegar, initial; 1906 source measure retained without conversion
WaterClean water for three washes
Olive oilOlive oil for top-up
White wine vinegarWhite-wine vinegar for top-up

Method

Steps

Step 1
No.863 salad dressing: In a clean cold bowl, mash the curry, mustards, cayenne, washed chopped herbs, shallots, garlic, salt, pepper and lemon zest together. Mash in the first tablespoon of olive oil until almost a pulp, then whisk in the four tablespoons of white-wine vinegar.
Step 2
No.863 salad dressing: Transfer to a measuring vessel. Add further oil and vinegar in a two-to-one volume ratio until the dressing reaches the printed one-quart mark, mixing thoroughly. Strain into a clean lidded vessel.
Step 3
No.863 salad dressing: Refrigerate promptly. Shake sharply immediately before measuring four tablespoons of finished dressing for No.606 dandelion salad.
Step 4
Remove roots and damaged leaves from identified food-grade dandelions. Wash in three changes of clean water and drain thoroughly.
Step 5
Prepare and shake No.863 salad dressing; measure four tablespoons of finished dressing, toss with greens and serve.

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