Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 4 cups | Fresh dandelion greens |
| ⅓ cup | Garbanzo beans or chick peas |
| ¼ cup | Shredded sharp cheese such as fontinella or fontina |
| ⅓ cup | Each of julienned mozzarella; ham and salami |
| ¼ cup | Thinly sliced red onion |
| 1 | Sliced tomato |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Wine vinegar |
| Salt | |
| Freshly ground black pepper | |
| Garlic | |
| Oregano | |
| Basil | |
| Dried parsley | |
| Fresh grated Romano cheese |
From: pamram@... (Pamela Ramsey) Date: 9 Jul 1995 12:51:33 -0400 Mix the ingredients (except Romano cheese) in a large salad bowl, season to taste with salt, pepper, garlic, oregano, basil and dried parsley, and toss thoroughly. Lay all ingredients on a platter, sprinkle grated Romano cheese on top, and serve with Italian bread.
recipes are from "The Dandelion Celebration: A Guide to Unexpected Cuisine" (Goosefoot Acres Press, Cleveland, Ohio) REC.FOOD.RECIPES ARCHIVES
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