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Summer Reads Recipe: Phyllis’ Foraged Salad from The Light Pirate

Foraged Salad from The Light Pirate

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Credited to MarthaStewart.com

Dandelion leaves are the perfect place to start for foraging newbies! All parts of the dandelion plant are edible, and they thrive in most locations and climates.With a good wash and a deliciously simple dressing, they make the perfect light bite to accompany your book club discussions. And if you live in Florida or thereabouts? Maybe throw in some horsemint!

Ingredients

  • 1 Tbsp minced shallot
  • 2 Tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 8 packed cups freshly foraged dandelion greens
  • Flaky sea salt and freshly ground black pepper

Directions

  • Whisk together shallot, vinegar, and oil in a small bowl; let stand 1 hour. Whisk dressing; toss with greens. Season with salt and pepper; serve.

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