Dandelion Salad

By chance, David found dandelion leaves at the Farmer's Market today, they are perfect. Need to be picked before the flowers open.

Dandelion Salad

Ingredients

Wild Dandelion Leaves
(make sure they have not
been sprayed with pesticides)
2 Tomatoes
1 Red Onion
Extra Virgin Olive Oil
Red Wine Vinegar
Syrian Bread (pita)

Directions

Pick the dandelions with a knife so you can get the root out, they are best picked in the early spring before they flower.  Then cut off the tender leaves, discard the root and any discolored leaves.
Wash leaves in deep cold water at least 4 times, or until there is no dirt at the bottom of the bowl.

Snip the leaves in half with scissors into a bowl, slice the tomatoes and chop up a red onion.

Depending on how much salad you have, make a dressing with extra virgin olive oil and red wine vinegar. Eat right away, scooping up the salad in the pita bread.