Italian Dandelion Salad

Lynley Ruck

Ingredients

• 225 g dandelion leaves
• 3 tablespoons good olive oil
• 1 tablespoon lemon juice
• 2 teaspoons chopped fresh hersb such as chervil, tarragon, parsley
• handful black olives
• sea salt

Method

Rub salad bowl with cut clove of garlic, add dandelion leaves. Cover with a dressing of olive oil, lemon juice, chopped fresh herbs and black olives. Toss salad, adding a little sea salt. Serve with herb bread or hot garlic bread.

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