Serves 2

1 cup of gently-compressed dandelion greens
4 eggs, hardboiled until yolks are firm but still tender
2 thick slices of good quality bread – stale is best

Dressing
2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 tablespoon capers
1 clove crushed garlic
salt and pepper

  1. Wash and dry the dandelion greens, then chop them roughly across the grain. Peel the eggs and cut them into halves or quarters.
  2. Tear or cut the bread into chunks and toast under a griller or in a tray in the oven until golden brown and crunchy.
  3. Make your dressing.
  4. Assemble all ingredients in a bowl and enjoy!