I recently did an interview with the Austin American Statesman where I went foraging for some dandelion greens to make this delicious salad from my latest book, Modern Pioneering. I called it “hood lunch,” since it was lunch truly derived from my lovely hood in East Austin.


Check out my recipe! Dandelion greens are full of nutrients and right at your fingertips. The flavor packs a punch which I balanced with the fat from the pancetta and tang from the Meyer lemon.


“Dandelion Green Salad with Pancetta and Pistachios”

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Yield: 4

“Dandelion Green Salad with Pancetta and Pistachios”


  • 1/4 cup diced pancetta or guanciale (or bacon)
  • 4 Tbsp. unsalted pistachios
  • 2 cups chopped dandelion greens
  • Daylily or dandelion flowers
  • 1/4 medium red onion, very thinly sliced or shaved
  • Juice of 1 lemon, preferably Meyer lemon


  1. In a medium saute pan, render the guanciale or pancetta over low heat until it becomes crispy, stirring regularly, about 10 minutes. Add the pistachios and stir for about two minutes more.
  2. Add the dandelion greens, flowers and onions, and remove them from the heat.
  3. Toss the contents of the pan in the pork fat until the greens and onions wilt slightly, then transfer to a large bowl or platter and serve warm. Balance with the juice of the lemon, to taste. Serves 4 as a side dish.



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