Corina always had this salad on the recipe at Canele. The vinaigrette is particularly pungent, but you can adjust the anchovy and garlic to your liking. You can also be used on escarole, arugula or other greens.

salad ingredients:

1 bunch trimmed and washed dandelion

2 stalks of celery sliced thin on the bias

1/2 red onion sliced thin along its axis

a ton of parsley leaves

1/2 a ton of celery leaves

capers

sliced garlic

house made torn croutons - please

shaved parmesan

mix all of the above in a bowl except the parmesan

vinaigrette:

1-2 garlic cloves

2 anchovy filets

sherry vinegar

good extra virgin olive oil

salt (flor de sal) and pepper

in a mortar and pestle mash the garlic and anchovy to a paste.  whisk in vinegar, then olive oil.  taste for balance.

toss the salad in the vinaigrette and then garnish with shaved parmesan=

MAYBE… you don’t want to eat dandelion in a salad…. all the above ingredients translate beautifully into a tasty pasta dish.

Perhaps casacrecce…

get the water going for the pasta (don’t forget to salt it) — and in the meantime …

from the bottom up…

saute garlic in olive oil

add anchovy

shake in some chili flakes

add a splash of vinegar.. or lemon juice

(your water is probably boiling by now so get the pasta in there)

to the pan...

add more sliced garlic - sweat it out

add sliced celery - saute

add sliced red onion - sauté

drop in the clean roughly hand ripped dandelion leaves

let them wilt

add some capers

add the perfectly cooked pasta

toss in a generous amount or parmesan (grated or shaved)

toss in the parsley leaves, celery leaves, a squeeze of lemon

plate

sprinkle with bread crumbs

does that make sense?!?!?!

(It does to me. This is Aliza, as you might be able to tell from the use of punctuation.)