Slightly bitter greens pair well with the crunch and aroma of anise. A dusting of salty Pecorino rounds out this simple, autumn salad.

Dandelion Greens and Fennel Salad
Serves 2
1 bunch of Dandelion Greens, sliced into 1/2 inch strips
1 fennel bulb, thinly sliced
Juice of one lemon
1/4 cup of balsamic vinegar
1 teaspoon of honey
2 tablespoons of olive oil
2 tablespoons of freshly grated Pecorino Romano cheese
Kosher salt and freshly cracked pepper, to taste

Rinse the dandelion greens and pat dry. I like to leave the rubber band on and with the greens still bunched together, slice into 1/2 inch thick ribbons and place in a bowl. Slice off the fennel stalks and thinly slice the bulb and place into the bowl with the greens. For the dressing, mix together the balsamic vinegar, lemon juice, honey and season with salt and pepper. Toss the dressing with the salad 15 minutes before you’re ready to serve and finish the salad with freshly grated Pecorino Romano cheese.

By: Rachel Tucker | Photo: Rachel Tucker