Insalata Verde E Rossa (Red & Green Salad)
Yield
6 servingsPrep
15 minCook
?Ready
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
dandelion leaves
|
|
| 1 | bunch |
watercress
|
*
|
| 12 | large |
radishes
|
|
| 1 | x |
salt
as needed |
*
|
| 6 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
dandelion leaves
|
|
| 1 | bunch |
watercress
|
*
|
| 12 | large |
radishes
|
|
| 1 | x |
salt
as needed |
*
|
| 9E+1 | ml |
olive oil
|
|
| 3E+1 | ml |
red wine vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Rinse the dandelion leaves and watercress.
Wash the radishes and remove the stems, leaves and roots.
Quarter, or if especially large, cut into eighths.
Put dandelion leaves and radishes in a bowl, cover with cold water, add salt and leave for 1 hour.
Shortly before serving, drain and dry them and place in a serving bowl.
Add the watercress.
Beat together the olive oil and red wine vinegar.
Pour over the salad and toss well.
