Title: Insalata Verde E Rossa (Red & Green Salad)
Categories: Salad Ethnic Vegetable
Yield: 6 Servings

1	lb	Dandelion greens
1	lg	Bunch watercress
12	lg	Red radishes
		Salt
6	tb	Olive oil
2	tb	Red wine vinegar
		Salt & pepper

Rinse the dandelion leaves & watercress. Wash the radishes & remove the stems, leaves & roots. Quarter, or if especially large, cut into eighths.

Put dandelion leaves & radishes in a bowl, cover with cold water, add salt & leave for 1 hour. Shortly before serving, drain & dry them & place in a serving bowl. Add the watercress.

Beat together the olive oil & red wine vinegar. Pour over the salad & toss well.

Carol Field, "Italy in Small Bites"

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