Dandelion Salad With Anchovy Dressing Recipe
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Ingredients : Dandelion Salad With Anchovy Dressing Recipe
2 bunch dandelion leaves, or
4 wild dandelion plants
6 anchovy filets
3 cloves garlic, peeled
1/4 cup olive oil
3 tbsp basalmic vinegar
1 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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verb (used with object) 1. to cook (food) by simmering or slow boiling.