Dandelion salad, which has a rather strong flavour, is very good served with the following sauce, which is enough for about 1/2 lb.
Soak 4 large anchovy fillets (not Norwegian anchovies) in cold water for 2 hours to remove the salt.
Then bone them, and pound them to a paste in a salad bowl with a hard-boiled egg.
Add 1 tablespoonful of vinegar (mild, or wine) and 3 table-spoonfuls of oil.
Add a dash of pepperâ€”but no salt.
Leave for 30 to 40 minutes.
Then, 5 minutes before serving, mix the dandelion leaves into this sauce.
You may serve some hard-boiled eggs, quartered, with the salad.