---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Kooknet
       Yield: 4 servings
       2 bn Dandelion Leaves, or
       4    Wild Dandelion Plants
       6    Anchovy Filets
       3    Cloves Garlic, peeled
     1/4 c  Olive Oil
       3 tb Basalmic Vinegar
            Ground Black Pepper
   Wash dandelion leaves thoroughly and remove any bits
   of dirt, root or damaged leaves. Dry. Trim large
   leaves into 2 long slivers; leave smaller ones whole.
   Mash anchovy filets with garlic; blend in olive oil
   and basalmic vinegar. Toss leaves with dressing, then
   divide among 4 plates. Top with black pepper and serve
   at room temperature with thick slices of chewy bread.
   Note: Be sure plants gathered from the wild haven't
   been sprayed or treated with chemicals. If you aren't
   sure, don't use them.
   Per serving: Calories: 165, Protein: 5g,
   Carbohydrates: 13g, Fat: 10g, Saturated Fat: 1g,
   Cholesterol: 6mg, Sodium: 221mg, Fiber: 2g.
   Source: San Francisco Chronicle Typed by Katherine