Region: Italy, Campania
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.