Thursday, June 2, 2011

Insalata Verde E Rossa (Red And Green Salad)

  • 1 lb Dandelion greens
  • 1 lg Bunch watercress
  • 12 lg Red radishes
  • Salt
  • 6 tb Olive oil
  • 2 tb Red wine vinegar
  • Sea Salt & pepper
Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths. Put dandelion leaves & radishes in a bowl, cover with cold water, add salt and leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress. Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.

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