Instructions: Wash dandelion leaves thoroughly and remove any bits of dirt, root or damaged leaves. Dry. Trim large leaves into 2" long slivers; leave smaller ones whole.

Mash anchovy filets with garlic; blend in olive oil and basalmic vinegar.

Toss leaves with dressing, then divide among 4 plates. Top with black pepper and serve at room temperature with thick slices of chewy bread.

Note: Be sure plants gathered from the wild havent been sprayed or treated with chemicals. If you arent sure, dont use them.

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