Keldons Recipes | Keldons Cookery

Qty	Unit	Ingredient
1	pound	Dandelion Greens	Dandelion Greens Dandelion Greens are the tender leaves of the common dandelion plant, known for a slightly bitter, earthy flavor. In cooking, they're often added raw to salads or cooked like spinach. High in vitamins A, Read more...
12	large	Radishes
1 1/2	teaspoons	Salt	Salt Salt, pronounced 'sawlt', is a finely ground mineral primarily composed of sodium chloride. It is the most common type of salt used in everyday cooking and seasoning. Above and beyond its basic uses, table Read more...
1	bunch	Watercress
6	tablespoon	Olive Oil	Olive Oil Olive oil, derived from olives, is a versatile cooking oil with a rich history and a distinctive flavor. It is widely used in Mediterranean cuisine and offers numerous health benefits. Read more...
2	tablespoon	Red Wine Vinegar	Red Wine Vinegar Red wine vinegar - pronounced 'red wine VIHN-uh-guhr' is a type of vinegar made by fermenting red wine. This process involves turning the alcohol in the wine into acetic acid, giving the vinegar Read more...
1/4	teaspoon	Black Pepper	Black Pepper Black pepper, pronounced 'blak PEH-per', is made from peppercorns that are dried and then ground into a fine powder. It's one of the most commonly used spices, known for its sharp, slightly spicy Read more...

Prep Time	Process Time	Overall Time
15 Minutes	1 Hour	1 hour 15 minutes

Directions:

1. Rinse the dandelion greens and watercress.

2. Wash the radishes, remove the stems, leaves and roots. Quarter them, or if especially large, cut into eighths.

3. Put dandelion greens and radishes in a bowl, cover with cold water, add salt.

4. Set aside for 1 hour.

5. Shortly before serving, drain and spin dry the dandelion greens and radishes.

6. Place in a serving bowl.

7. Add the watercress.

8. Beat together the olive oil and red wine vinegar.

9. Pour over the salad and toss well.

10. Taste and adjust the seasoning with salt and pepper if needed.

Submitted by Chiara R. | April 11th, 2024 See all of Chiara R.'s Recipes.

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A good rule of thumb for freezing spaghetti is to slightly undercook it before freezing. This helps maintain a better texture when reheated. Making sure each noodle is well-coated with olive oil or spaghetti sauce can also prevent clumping and freezer burn.
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@Chiara R. \| April 11th, 2024
This dish is known as Insalata Verde E Rossa in Italian cuisine. I gave it a 5

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