Dandelion root can be roasted as a coffee-substitute, or boiled and stir-fried as a cooked vegetable. Dandelion flower can be made into a wine, or boiled and stir-fried as a cooked vegetable. Dandelion greens (i.e., the leaves) can be boiled, as you would spinach, and used as a cooked vegetable, in sandwiches or as a salad green with some "bite."
I last ate dandelion greens in a salad, with lardons, gesiers, and strips of duck breast. Despite the meaty ingredients, the salad didn't feel at all heavy; the greens cut through and tempered the richness. Another popular way to eat them locally is to prepare an omelette as normal, but to stir a handful or two of the unopened flour heads into the mix.
The current heat wave means we've seen the last of the dandelions locally (here they're called pis-en-lit, or wet-the-bed, due to their diuretic properties if eaten to excess), but they might still be around where you are.
1 lb dandelion greens
1/2 cup chopped onion
1 clove garlic, minced
1/4 cup cooking oil
freshly ground black pepper
1. Discard dandelion green roots; wash greens well in salted water. Cut leaves into 2-inch pieces.
2. Blanch the green beans and then refresh them in water. Next, cook the greens uncovered in small amount of salted water until tender, about 10 minutes.
3. Sauté onion and garlic in oil. Drain greens; add to the frying pan. Season to taste.
Serves four with grated Comte cheese.