Saturday, April 21

THE OPEN LINE ~ Saturday, April 21, 2018

DANDELION SALAD – Martha Stewart

1 tbsp finely chopped garlic, the milder the better

½ tsp coarse sea salt

¼ cup extra virgin olive oil

1 tbsp fresh lemon juice

¼ tsp granulated sugar

8 cups (4 oz) dandelions

Combine the garlic, lemon juice, salt and sugar.  Whisk well until combined.  Drizzle oil in a slow steady stream, stirring the whole time.  Do this until emulsified.  Place greens in a salad bowl and drizzle dressing over top.