| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salads, Kooknet |
4 |
Servings |
INGREDIENTS
| 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 |
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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