DANDELION SALAD

Chef's best
the health benefits of this salad from chef lee hanson of New York City's Minetta Tavern include liver detoxification and improved digestion

DANDELION SALAD SERVES 4

2 heads fresh dandelion ( about 8cups )
4 hard-boiled eggs
1/2 cup toasted croutons For Vinaigrette
1 1/2 teaspoons Spanish anchovies,chopped and oil-packed
1 small clove garlic,finely choppes
1 teaspoon Dijon mustard
2 cups grapeseed oil
1/2 cup extra virgin olive oil
1 tablespoon oil from anchovies


1.wash,pat dry and break up dandelion leaves.
2.Crush hard-boiles eggs in a small bowl using the back of a fork.
3.Prepare vinaigrette by combining chopped anchovy,garlic and mustrad,then slowly whisking in oils and salt and pepper to taste.
4.In a salad bowl,combine the crushed eggs,croutons and 3 tablespoons of vianigrette (reserve the rest for next time ).
5.Add dandelion and toss.
6 Let sit 2 to 3 minutes,then serve with freshly ground pepper to taste.