Tender dandelion leaves
Pick (or buy) dandelion leaves and rinse them very well.
Boil in salted water for 15 minutes.
Change to fresh, salted water and allow the leaves to boil until they feel soft.
Serve them warm or cold with a little oil, lemon and salt, according to taste.
This version of dandelion salad is from Hará Vlachaki-Ljunggren’s book ’We cook greek food’ (Vi lagar grekiskt’, 1997), and her comment is: The salad is preferably eaten by itself as a small dish. It also goes well with fried fish.