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.