Dente di Leone

Also known as pissialetto because of their diuretic quality, wild dandelion leaves can be used in salad in spring, when new growth makes them very tender. Toss the leaves with hard-boiled eggs, anchovy fillets and a vinaigrette of extra-virgin olive oil and wine vinegar. Larger leaves are wonderful braised slowly until tender with garlic, olive oil, chilli pepper and a little stock.