Dandelion salad with anchovy dressing

Yield: 4 servings

Measure Ingredient
2 bunches Dandelion Leaves, or
4 Wild Dandelion Plants
6 Anchovy Filets
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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