Dandelion Salad from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Cut off the roots and green portion of the leaves; wash and steep in salt and water. When they become crisp, drain and press dry. Rub the salad bowl with a clove of garlic and season the Dandelions...
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Ingredients
- A Pint of Fresh White Dandelion
- A Clove of Garlic
- 2 Hard-Boiled Eggs, or 2 Medium-Sized Beets (If Desired)
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