|2 bunches||Dandelion Leaves, or|
|4||Wild Dandelion Plants|
|3||Cloves Garlic, peeled|
|¼ cup||Olive Oil|
|3 tablespoons||Basalmic Vinegar|
|Ground Black Pepper|
Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole.
Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar. Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread.
Note: Be sure plants gathered from the wild haven't been sprayed or treated with chemicals. If you aren't sure, don't use them.
Per serving: Calories: 165, Protein: 5g, Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g, Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.
Source: San Francisco Chronicle Typed by Katherine Smith
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