Dandelion Green Salad with Pancetta and Pistachios
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“Dandelion Green Salad with Pancetta and Pistachios”

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Servings: 4


  • 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


  • 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.
  • Add the dandelion greens, flowers and onions, and remove them from the heat.
  • 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.