Insalata Verde E Rossa (Red & Green Salad)
healthy, heirloom, italian, preserved, rice
salads, vegetables
1 lb dandelion greens
1 large bunch watercress
12 large red radishes
1 salt
6 tablespoon olive oil
2 tablespoon red wine vinegar
1 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.
Carol Field, "Italy in Small Bites"
From: Neysa Dormish Date: 10 Dec 96 National Cooking Echo Ä
Yield: 6 servings
