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.