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Insalata Verde E Rossa (Red & Green Salad)

ethnic, 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"

Yield: 6 servings

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