Dandelion Salad With Anchovy Dressing

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Title: DANDELION SALAD WITH ANCHOVY DRESSING
Categories: Salads, Kooknet
Yield: 4 servings

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

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