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Insalata verde e rossa (red & green salad)
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| Artist: |
_ |
| Categories: |
Appetizers, Italian, Salads, Vegetables, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Dandelion greens | | 1
| large | Bunch watercress | | 12
| large | Red radishes | | | Salt | | 6
| tbsp | Olive oil | | 2
| tbsp | Red wine vinegar | | | Salt & pepper |
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Procedures:
| 1 | Rinse the dandelion leaves & watercress. | | 2 | Wash the radishes & remove the stems, leaves & roots. | | 3 | Quarter, or if especially large, cut into eighths. | | 4 | Put dandelion leaves & radishes in a bowl, cover with cold water, add salt & leave for 1 hour. | | 5 | Shortly before serving, drain & dry them & place in a serving bowl. | | 6 | Add the watercress. | | 7 | Beat together the olive oil & red wine vinegar. | | 8 | Pour over the salad & toss well |
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