If your dandelion greens are young and bright green—they are salad perfect. If they are more mature, that’s when they are great cooked.
This time of year you are likely to find dandelion greens that are hothouse grown. They will probably come to market young and sweet and ready for salad mixes. Spring is a prime time for tender, free-range dandelion greens.
Choose. The leaves of younger plants will be less bitter. If you pick your dandelion greens wild, do so before the plant flowers. That usually happens between January and March.
Serve. Dandelion and bacon salad (a French tradition): Dice bacon and brown in a frying pan. Mix the dandelion leaves with a white wine vinaigrette. Add a tablespoon of vinegar to the diced bacon and stir, Pour the contents of the frying pan into the salad bowl. Add a sliced hard-boiled egg.