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Active Time
20 minutes
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Total Time
20 minutes
Feel free to use any of the leafy greens listed here, but dandelion is ideal for its spicy, sturdy leaves.
Ingredients
4 Servings
Step 1
Cook butter in a medium skillet over medium heat until it foams, then browns and starts to smell nutty, about 4 minutes. Add oil and swirl to combine. Place 2 Tbsp. brown butter in a salad bowl; set aside.
Step 2
Add bread to skillet, season with salt and pepper, and toss to coat. Cook bread, tossing occasionally, until golden brown and crunchy, about 5 minutes (croutons will crisp more as they cool). Set aside.
Step 3
Whisk vinegar and lemon juice into reserved browned butter; season dressing with salt and pepper. Add dandelion greens and dates and toss to coat. Taste and season with salt, pepper, and more lemon juice, if desired. Add croutons and blue cheese and gently toss to coat.
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Reviews (1)
Back to TopThis recipe was divine! It’s fairly easy to pull together, especially if you have your greens already washed, rinsed and dried some. The dates cut the bitterness of the greens and since I love blue cheese, it’s a winner in my book. The brown d butter croutons knock it out of the park for me!
NotYourMama’sCookin’
White Sands Missile Range, NM
5/8/2023
