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Dandelion salad

updated

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Ingredients for 4 servings:

  • 500 g dandelion or Catalogna (leaf chicory), tender leaves
  • 2 cloves garlic
  • 40 ml lime juice
  • 6 tbsp extra virgin olive oil
  • 3 anchovy fillets in salt
  • 1 tsp fish sauce
  • 1 tbsp maple syrup

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Total time approx. 35 minutes

Cut the dandelion tops into bite-sized pieces and place them in a bowl. Rinse the anchovy fillets with cold water, pat dry, and then finely chop. Press the garlic. For the dressing, combine the garlic, lime juice, maple syrup, anchovy fillets, fish sauce, and oil. Mix the dandelion with the dressing and let it sit for about 15 minutes before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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