Categories: Salads, Italian, Appetizers, Vegetables 
      Yield: 6 servings 
  
      1 lb Dandelion greens 
      1 lg Bunch watercress 
     12 lg Red radishes 
           Salt 
      6 tb Olive oil 
      2 tb Red wine vinegar 
           Salt & pepper 
  
  Rinse the dandelion leaves & watercress.  Wash the radishes & remove 
  the stems, leaves & roots.  Quarter, or if especially large, cut into 
  eighths. 
  Put dandelion leaves & radishes in a bowl, cover with cold water, add 
  salt & leave for 1 hour.  Shortly before serving, drain & dry them & 
  place in a serving bowl.  Add the watercress. 
  Beat together the olive oil & red wine vinegar.  Pour over the salad & 
  toss well.