Winner of the James Beard/ KitchenAid Cookbook of the Year 2000 and Winner of the Beard Award for the Best Writing on Food 2000.
 
 
September 30, 2023
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Simple Dandelion Salad
Region: Italy, Campania
Category: Salads
Season: Any
Difficulty: Easy and Quick

I love a simple salad after dinner, especially when I've had steak.  Although many of our Italian grandfathers knew the delight of dandelion, for many Americans it's a new taste, slightly bitter, but light and fresh with a drizzle of fruity olive oil.  I think it’s important to use the very best estate bottled cold-pressed extra-virgin olive oil in this salad.

[photo: Clifford A. Wright]

Yield: Makes 4 servings
Preparation Time: 5 minutes

1 large dandelion bunch (about 1 1/2 pounds), washed, dried well, and ripped

Extra-virgin olive oil to taste

Red wine vinegar to taste (optional)

Freshly grated Parmigiano-Reggiano cheese to taste (optional)

Salt and freshly ground black pepper to taste

In a bowl, toss the dandelion with the other ingredients.  Divide and arrange on 4 salad plates and drizzle with some more olive oil, vinegar, parmigiano, salt, and pepper, and serve.

Variation: 

Note: 

Posted: 12/29/2006



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The directions [in Cucina Rapida] are clear and simple and the results are delicious.  In testing some of the recipes from Cucina Rapida I found that Wright lived up to his promises.  The garlic and parsley shrimp was incredibly easy, took less than 30 minutes and provided one of the best meals my family has enjoyed in some time.
- Ann Wesley, Bloomington Herald-Times


Just like what’s happening with barbecue and grilling books (and Italian cookbooks), publishers feel obliged to regularly come out with books covering the same subject over and over again. This is because it is difficult to keep books in print, and older books (with a few exceptions, like The Joy of Cooking) are simply not as marketable as newer books. That said, Wright’s collection of hot and spicy recipes from around the world [Some Like it Hot] is much like the dozens that have come before it. It is comprehensive and the recipes look like they are authentic and complete, with a lot of anecdotal information to delight the reader. ...  Anyone who can write a chapter title like “Hot Chicks, Wicked Ducks, and Killer Rabbits” gets a pat on the back from me! 
- Dave DeWitt, author of The Chile Pepper Encyclopedia; Fiery-Foods.com

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© 1999-2023 Clifford A. Wright