Save this Serious EatsSee original recipe on

Grilled Brassica With Dandelion-Green Vinaigrette

Grilled Brassica With Dandelion-Green Vinaigrette


  • 1/2 cup dandelion greens, blanched quickly in salted water, shocked in ice water, squeezed dry in a towel, and very finely chopped
  • 1 shallot, minced
  • 1 teaspoon champagne vinegar, plus more to taste
  • 2 lemons
  • 1 caperberry, chopped
  • 1/4 cup olive oil, plus more as necessary
  • kosher salt
  • crushed red pepper flakes
  • about 2 cups of florets from different members of the brassica family, such as broccoli, cauliflower, romanesco broccoli, broccoli di rape, and broccoli di cicco
  • 1/2 cup cooked bulgur wheat
  • 1/4 cup almonds, toasted and chopped