Interestingly enough, in Hawaii, we have to buy dandelion leaves in the supermarket. In NJ, they plagued us as a weed.
Dandelion Salad ½ lb. dandelion leaves 1 clove garlic 4 T olive oil 2 T red wine vinegar Salt and pepper to taste Wash leaves and save only the most tender ones. Cut Coarsely in bowl, being sure they have been thoroughly dried. The garlic should be cut in pieces and tossed with the salad ant tossed OUT. Pour over the oil and vinegar and toss enough to thoroughly coat the leaves. Serve immediately.
The lush wild dandelion four in a shady spot before it comes into bloom are the best to use. Oregon Herb Society