Dandelion Salad

by on in



Ingredients

  • 1½ pounds dandelion shoots or leaves (any flat-leaved lettuce may be substituted)
  • 2 medium potatoes, peeled
  • 1 hard-boiled egg, sliced
  • 1 clove garlic, finely chopped
  • 3 Tablespoons vegetable oil
  • 1 Tablespoon red wine vinegar
  • Salt to taste

Procedure

  1. Several hours before serving the salad (or even the day before), prepare potatoes. Cut the potatoes into quarters and put them into a saucepan. Cover with water, heat the water to boil, and simmer the potatoes until they can be pierced with a fork (about 15 minutes). Drain and cool.
  2. To prepare the salad: Place the dandelion shoots or leaves, potatoes, egg, and garlic in a mixing bowl.
  3. In a separate bowl, prepare the dressing: Mix the vinegar, oil, and salt. Pour over the dandelion mixture and toss.
Serves 4.

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