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.
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
house made torn croutons - please
mix all of the above in a bowl except the parmesan
1-2 garlic cloves
2 anchovy filets
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.
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
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
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.)