Insalata di Cicoria Fina (Dandelion Salad)

Name: Insalata di Cicoria Fina (Dandelion Salad)
Ingredients: 1 pound dandelion; 4 tablespoons olive oil; 1 clove garlic; 12 ripe olives; 2 tablespoons wine vinger; salt and pepper to taste

From Waldensian cookery, 1957

Serves four to six.

Presented as published in 1957. 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

Nutrition per serving

217Calories

13 gProtein

43 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories217 kcal

Protein13 g

Carbohydrates43 g

Fiber16 g

Sugars3.2 g

Total Fat3.2 g

Saturated Fat9.2 g

Monounsaturated Fat38 g

Polyunsaturated Fat6.3 g

Omega-30.4 g

Cholesterol0 mg

Sodium347 mg

Potassium1812 mg

Calcium850 mg

Iron14 mg

Magnesium164 mg

Phosphorus302 mg

Zinc1.9 mg

Copper0.8 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C159 mg

Vitamin A2304 mcg

Vitamin E16 mg

Vitamin K3529 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.2 mg

Niacin (B3)3.7 mg

Folate122 mcg

Choline160 mg

Caffeine0 mg

Water420 g

As published

This recipe was extracted from Waldensian cookery (1957), page 25. The excerpt below is the record exactly as published.

INSALATA DI CICORIA FINA Dandelion Salad 1 pound dandelion 4 tablespoons olive oil 1 clove garlic 12 ripe olives 2 tablespoons wine vinger salt and pepper to taste

Cook this with the app: pantry check, scaling, and the assistant.