Detoxifying Dandelion and Bitter Greens Salad with Tarragon-Lemon Vinaigrette

• 2 cups dandelion greens, thick stems trimmed
• 2 cups chicory leaves, outer ribs discarded, leaves torn into 2-inch pieces
• 2 cups baby arugula
• 1 medium Belgian endive, sliced into 1/2-inch-thick rings (1 cup)
• 1 medium carrot, grated ( 1/2 cup)
• 1 small fennel bulb, thinly sliced ( 1/2 cup)
• 1/4 cup thinly sliced celery
• 1/4 cup chopped parsley
• 1/2 cup olive oil
• 1/2 cup lemon juice
• 2 Tbs. chopped fresh tarragon
• 2 cloves garlic, minced (2 tsp.)
• Dash cayenne pepper

1. To make Salad:
2. Combine dandelion greens, chicory, arugula, endive, carrot, fennel, celery, and parsley in large bowl.
3. To make Tarragon-Lemon Vinaigrette:
4. Shake together all ingredients in small jar with tight-fitting lid.
5. Toss 1 serving of greens with just enough dressing to lightly coat leaves.
6. Top with optional additions, if desired.
7. Serve immediately.

dandelion greens, chicory leaves, baby arugula, endive, carrot, fennel bulb, celery, parsley, olive oil, lemon juice, tarragon, garlic, cayenne pepper

Taken from www.vegetariantimes.com/recipe/detoxifying-dandelion-and-bitter-greens-salad-with-tarragon-lemon-vinaigrette/ (may not work)