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.