Dandelion Salad With Anchovy Dressing Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
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,
Ground Black Pepper,
Directions:
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 havent been sprayed or
treated with chemicals. If you arent sure, dont 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
Source from luhu.jp
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 havent been sprayed or
treated with chemicals. If you arent sure, dont 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
Source from luhu.jp