It is grown commercially in France and is often compared to endive in flavour. You can use the leaves in salads or cook them as a potherb. To remove the bitterness, change the water once or twice in cooking. As with chicory, the leaves may be blanched by covering them during their rapid growth and then used in salads. In our opinion, though, the best salad is made from cold cooked leaves that are chilled thoroughly, chopped, and served with a favourite dressing.
Tear leaves into bite-size pieces.
Place in a bowl and add lemon juice, sunflower oil, seasonings, and garlic salt it desired. Chill for one hour, and serve with meat, shrimp, or crab. For winter use, dandelion leaves can be salted and fermented like sauerkraut. Dandelion roots can also be eaten after being cooked in a couple of changes of water. Try them hot with salt, butter, and lemon juice or yoghurt, or cold as a salad ingredient.