Dandelion Salad

Recipe origin: Slovenia

Ingredients

• 1½ pounds dandelion shoots or leaves (any flat-leaved lettuce may be substituted)
• 2 medium potatoes, peeled
• 1 hard-boiled egg, sliced
• 1 clove garlic, finely chopped
• 3 Tablespoons vegetable oil
• 1 Tablespoon red wine vinegar
• Salt to taste

Procedure

1. Several hours before serving the salad (or even the day before), prepare potatoes. Cut the potatoes into quarters and put them into a saucepan. Cover with water, heat the water to boil, and simmer the potatoes until they can be pierced with a fork (about 15 minutes). Drain and cool.
2. To prepare the salad: Place the dandelion shoots or leaves, potatoes, egg, and garlic in a mixing bowl.
3. In a separate bowl, prepare the dressing: Mix the vinegar, oil, and salt. Pour over the dandelion mixture and toss.

Serves 4.