Slovenia

Dandelion salad

 

11 oz. dandelion shoots, washed and drained
2 medium potatoes, cooked, peeled and sliced
1 hard-boiled egg, sliced
1 clove garlic, finely chopped
2 Tbs. pumpkin-seed oil or 3 Tbs. salad oil
wine vinegar to taste
salt

Put hot potatoes on dandelion shoots; add egg and sprinkle with garlic. Mix oil, vinegar and salt, pour over dandelion and toss.

Dandelion shoots should be picked for salad in early spring, before the flower bud is fully formed.