Insalata Verde E Rossa (Red and Green Salad)

Yields:	6 servings
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	Preparation	15 minutes
	Ready In	1 hours

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Ingredients

1	pound	dandelion leaves
1	bunch	watercress
12	large	radishes
1	x	salt	as needed
6	tablespoons	olive oil
2	tablespoons	red wine vinegar
1	x	salt and black pepper	to taste

Directions

Rinse the dandelion leaves and watercress.

Wash the radishes and remove the stems, leaves and roots.

Quarter, or if especially large, cut into eighths.

Put dandelion leaves and radishes in a bowl, cover with cold water, add salt and leave for 1 hour.

Shortly before serving, drain and dry them and place in a serving bowl.

Add the watercress.

Beat together the olive oil and red wine vinegar.

Pour over the salad and toss well.

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