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| 4 Tasse | Fresh dandelion greens |
| 1/3 Tasse | Garbanzo beans or chick peas |
| 1/4 Tasse | Shredded sharp cheese such as fontinella or fontina |
| 1/3 Tasse | Each of julienned mozzarella; ham and salami |
| 1/4 Tasse | red onion thinly sliced |
| 1 | Tomato sliced |
| 3 Esslöffel | olive oil |
| 2 Esslöffel | wine vinegar |
| | salt |
| | black pepper freshly ground |
| | garlic |
| | oregano |
| | basil |
| | parsley dried |
| | Fresh grated Romano cheese |
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Mix the ingredients (except Romano cheese) in a large salad bowl, season to taste with salt, pepper, garlic, oregano, basil and dried parsley, and toss thoroughly. Lay all ingredients on a platter, sprinkle grated Romano cheese on top, and serve with Italian bread.
recipes are from "The Dandelion Celebration: A Guide to Unexpected Cuisine" (Goosefoot Acres Press, Cleveland, Ohio)
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