Dandelion Salad
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 48. The excerpt below is the record exactly as published.
Dandelion Salad. Take the required quantity of young dandelion petals, rinse them in cold water and drain carefully in a cloth, then season with salt, oil, and vinegar. Pile up high in a salad bowl, and garnish with a border composed of seasoned watercress and small cress
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