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Lebanese Dandelion Salad, or Hindbeh, is a simple yet flavorful dish that brings the essence of Lebanese cuisine to your table. With its vibrant combination of greens, citrus, and olive oil, it’s a refreshing and nutritious addition to any meal. Whether you’re serving it as a side, part of a mezze spread, or enjoying it on its own, this salad is sure to become a favorite in your kitchen!
For me, hindbeh is more than just a salad—it’s a taste of home. My grandmother made it for my mother, and my mother passed it down to me, making it a staple in our family kitchen.
I still remember the comforting aroma of dandelion greens simmering on the stove and the way my mom would squeeze out every drop of water with such precision. It’s simple yet deeply rooted in Lebanese heritage, just like Tabbouleh and Batata Harra (Spicy Lebanese Potatoes)—dishes that bring people together over fresh ingredients and bold flavors.
What I love about this recipe is that I can prep the dandelion greens ahead of time, freeze them, and use them when needed. For example, yesterday I pulled out some I had frozen about a month ago, thawed them, squeezed out the excess water, and used them just like fresh greens.
Table of Contents
Recipe Overview
Cuisine: Lebanese
Cooking Method: Boiling and mixing
Skill Required: Beginner-friendly
Signature Taste: Earthy and slightly bitter
Diet Info: Vegan, gluten-free, dairy-free, and packed with nutrients like vitamins A and K
What Is Hindbeh?
Hindbeh (3ilit) refers to dandelion greens, which are commonly used in Lebanese and Middle Eastern cuisine. These greens have a slightly bitter taste that pairs beautifully with olive oil, lemon juice, and garlic.
In Lebanon, hindbeh b zeit—a simple yet flavorful sautéed dandelion dish—is a beloved mezze item, often served with caramelized onions and a generous drizzle of olive oil. This dandelion salad takes inspiration from Lebanese culinary traditions while embracing a fresh and vibrant twist. Just like fattoush or tabbouleh, it highlights the bold flavors of lemon, olive oil, and fresh herbs, making it a refreshing and nutritious addition to any Mediterranean meal.
Whether served alongside grilled meats, kibbeh, or lentil-based dishes, this dandelion salad beautifully complements the hearty and wholesome nature of Lebanese cuisine. It’s a wonderful way to bring the flavors of the Levant to your table while making the most of seasonal greens.
Ingredients
Dandelion greens: Fresh and thoroughly washed, these greens have a slightly bitter taste that mellows after cooking.
Water: Used for boiling the greens to soften them and reduce bitterness.
Olive oil: Extra virgin olive oil adds richness and enhances the flavors.
Lemon juice: Freshly squeezed for a bright, citrusy contrast to the earthy greens.
Salt: Enhances the natural flavors of the ingredients.
Red onion: Thinly sliced for a mild sweetness and slight crunch.
(Scroll down for recipe details.)
Selecting and Preparing Dandelion Greens
Foraging for dandelion greens can be a nice experience, but it’s crucial to ensure they are harvested from areas free of pesticides and pollutants. If foraging isn’t an option, many farmers’ markets and health food stores offer fresh dandelion greens.
Preparation Steps:
Washing: Thoroughly rinse the dandelion greens under cold water to remove dirt and impurities.
Trimming: Remove any tough stems or wilted leaves. Younger leaves are preferable for salads due to their milder flavor.
Soaking: To reduce bitterness, soak the greens in cold water for about 30 minutes. This step is optional and depends on personal taste preferences.
Tip for Faster Cooking
If you want the dandelion greens to cook faster, add a pinch of baking soda to the boiling water. This will help soften the greens quickly, allowing them to cook in about 15 minutes instead of 45. Just be careful not to overcook them, as they should retain some texture.
Serving Suggestions
Dandelion salad is a versatile dish that pairs wonderfully with various flavors. Here are some serving suggestions to elevate your dandelion salad:
- Grilled meats like kafta or shish tawook
- Lentil-based dishes such as mujadara
- Classic Lebanese dips like hummus and baba ghanoush
- Warm pita bread or markouk for scooping up the greens
Variations and Substitutions
- Caramelized onions: You can make this dish with or without onions, depending on your preference. Whether you use just dandelion leaves, lemon juice, and olive oil, or add onions for an extra layer of flavor, both variations taste amazing.
- Use arugula or Swiss chard: If dandelion greens are unavailable, these greens provide a similar peppery taste.
- Top with nuts: Toasted almonds or walnuts add a delightful crunch.
- Include chickpeas: For a protein boost, mix in cooked chickpeas.
Pro Tips
Choose fresh, young dandelion greens: They have a milder flavor and are less bitter.
Squeeze out as much water as possible: This prevents the salad from becoming watery and ensures a concentrated flavor.
Adjust acidity to taste: Some prefer more lemon juice for extra tanginess, while others enjoy a milder balance.
Make it ahead: The flavors meld beautifully when the salad sits for a few hours before serving.
Frequently Asked Questions
Yes! You can prepare the dandelion greens in advance and store them in the fridge for up to 3 days before assembling the salad. You can also prepare a big batch of dandelion greens, put them in ziplock bags, and freeze them for up to 3 months. Before using, thaw them and squeeze out the excess water.
Yes! Fresh dandelion greens from your garden can be used in this recipe, but be sure they haven’t been treated with pesticides or chemicals. Wash them thoroughly before using.
This salad is traditionally served at room temperature or slightly chilled, making it a refreshing addition to any meal.
Other Lebanese Recipes You Must Try:
Lebanese Dandelion Salad (Hindbeh)
Ingredients
- 6 bunches Dandelions
- 3 Onions, Medium, 2 of them cubed and 1 onion halved and sliced
- 6 tablespoons Olive oil, Divided
- 1 Juice of lemon, optional
- Salt and pepper to taste
Instructions
- Wash the dandelions thoroughly. As you are washing them, begin placing them in a large 9-quart pot filled a little more than halfway with water on medium-high heat.
- Bend the dandelions in half and keep filling the pot; they will fit. If you have too much water, spill out a little, making sure that the water is covering all the dandelions in the pot
- Once the water has come to a boil, lower to medium-low heat, cover the pot, and allow to cook for 45 minutes.
- Drain the water and place the dandelions in a strainer until cooled.
- Begin squeezing the water out of the dandelions by forming small or large balls as much as your palm can fit, and with all your strength, begin to squeeze the water out.
- Thinly slice one onion while heating a large skillet over medium-high with olive oil. Add the onion and shallow-fry over medium-high heat until golden and crispy.
- Chop the dandelion greens into bite-sized pieces and chop the other two onions into small cubes. Sautee on medium-high heat.
- Finally, place them in a mixing bowl. Drizzle with olive oil and lemon juice, then sprinkle with salt and pepper. Toss well to combine. Then add caramelized onions on top.
Notes
- Choose fresh, young dandelion greens: They have a milder flavor and are less bitter.
- Squeeze out as much water as possible: This prevents the salad from becoming watery and ensures a concentrated flavor.
- Adjust acidity to taste: Some prefer more lemon juice for extra tanginess, while others enjoy a milder balance.
- Make it ahead: The flavors meld beautifully when the salad sits for a few hours before serving.
- For faster Cooking: If you want the dandelion greens to cook faster, add a pinch of baking soda to the boiling water. This will help soften the greens quickly, allowing them to cook in about 15 minutes instead of 45. Just be careful not to overcook them, as they should retain some texture.
