Dandelion greens with lemon-anchovy dressing from Gjelina: Cooking from Venice, California (page 95) by Travis Lett

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • ellabee on January 15, 2025

    Errata: Ingredients: The recipe doesn't call for mint or parsley.

  • TrishaCP on January 13, 2025

    This was sooo good! I used a mix of dandelion greens and baby mustard greens and the dressing went perfectly with the bitterness in the veggies. I used 6 anchovies- it was good for us but I would be wary of using more. I didn’t need to add any salt either.

  • Delys77 on March 14, 2017

    Another lovely recipe but a fair bit of tweaking on my end. No dandelion greens were to be had so I used arugula. I also only went with 2 large anchovies that I had rinsed. On the whole this was just right for us. A very well balanced and lovely dressing for a sharp greens. Careful with your general seasoning due to the saltiness of the anchovy.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.