This salad was served at Canele. It is pungent and strong and delicious. Here is Corina's recipe:
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 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 crumbsdoes that make sense?!?!?!