3 salted anchovies, heads removed, cleaned and filleted, soaked in cold water for 10 minutes and drained
500 g/1 lb 2 oz Italian dandelion tips 1⁄2 clove garlic, chopped
juice of 1 lemon, strained 6 tablespoons olive oil salt


1.Chop the anchovy fillets. Put the dandelion tips in asalad bowl. Mix together the garlic, anchovies, lemon juice and olive oil in another bowl and season lightly with salt.
2.Pour the dressing over the salad, leave to stand for 15 minutes, then serve.

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