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
2 tablespoons extra virgin olive oil
1½ tablespoons lemon juice
1 tablespoon capers
1 clove crushed garlic
salt and pepper
- Wash and dry the dandelion greens, then chop them roughly across the grain. Peel the eggs and cut them into halves or quarters.
- Tear or cut the bread into chunks and toast under a griller or in a tray in the oven until golden brown and crunchy.
- Make your dressing.
- Assemble all ingredients in a bowl and enjoy!