Recipe: Dandelion Salad with Anchovy Dressing
For 4 Persons
Category: Salads, Kooknet
2 bn Dandelion Leaves, or
4 Wild Dandelion Plants
6 Anchovy Filets
3 Cloves Garlic, peeled
1/4 c Olive Oil
3 tb 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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