Remove the dandelion leaves from the stems and tear into bite-size pieces. Add to a serving bowl.
Mash the anchovies and garlic to a paste in a large mortar and pestle. Drizzle in the 1/4 cup olive oil and mix to combine. Add the white wine vinegar and stir to combine. Season with the salt and pepper.
Add the dressing and the lemon juice to the greens, drizzle with olive oil, and toss to coat.
Recipe courtesy of Gabriele Corcos and Debi Mazar