Title: INSALATA VERDE E ROSSA (RED & GREEN SALAD)
Categories: Salads, Italian, Appetizers, Vegetables
Yield: 6 servings
1 lb Dandelion greens
1 lg Bunch watercress
12 lg Red radishes
Salt
6 tb Olive oil
2 tb Red wine vinegar
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 & 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.
