Dandelion, mint, lemon zest and olives all have an aspect of bitterness, which is probably why they work so well together. Mild, creamy white beans soften the robust flavors in this perfect-for-late-fall salad. Slideshow: Recipes Featuring Fall Produce 

Marcia Kiesel
November 2012

Gallery

© John Kernick

Recipe Summary

active:
40 mins
total:
2 hrs 30 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put the beans and bay leaf in a large saucepan, add enough water to cover by 2 inches and bring to a boil. Simmer over low heat, stirring, until the beans are tender, 50 minutes; add water to maintain the water level. Remove from the heat and stir in 1 tablespoon of salt. Let stand for 5 minutes. Drain the beans, discard the bay leaf and let cool.

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  • In a large pot of salted boiling water, cook the dandelion until tender, 4 minutes. Drain and let cool, then lightly squeeze out excess water. Coarsely chop the dandelion.

  • In a bowl, combine the oil, lemon zest, lemon juice and mint. In a large bowl, combine the beans and dandelion. Add the onion, olives and dressing; toss well. Season with salt and pepper and toss again. Cover and refrigerate for 1 hour. Serve lightly chilled.

Suggested Pairing

The intense flavors of bitter greens make most wines seem astringent. But a zesty white with bright acidity like a Grüner Veltliner can actually makes the greens taste lively—almost like a squeeze of lemon.