Dandelion Salad With Anchovy Dressing
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Kooknet, Salads | 4 | Servings | ||
INGREDIENTS
| 2 | Dandelion Leaves, or | |
| 4 | Wild Dandelion Plants | |
| 6 | Anchovy Filets | |
| 3 | Cloves Garlic, peeled | |
| 1/4 | c | Olive Oil |
| 3 | T | Basalmic Vinegar |
| Ground Black Pepper |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 123
Calories From Fat: 119
Total Fat: 13.5g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 11.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: <1g