Insalata verde e rossa (red & green salad)
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dandelion greens |
| 1 | large | Bunch watercress |
| 12 | larges | Red radishes |
| Salt | ||
| 6 | tablespoons | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| Salt & pepper | ||
Directions
Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths.
Put dandelion leaves & radishes in a bowl, cover with cold water, add salt & leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress.
Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.
Carol Field, "Italy in Small Bites" Submitted By MARK SATTERLY On 07-17-95