Make the stars: Cut out as many stars as possible from the bread with a small star-shaped cutter, in a skillet cook them in the oil over moderately low heat, turning them, until they are golden, and in a small bowl toss them with paprika and salt and pepper to taste. Make the dressing: In a large bowl whisk together the vinegar, the water, the sugar, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the dressing until it is emulsified. Add the dandelion greens, the sorrel leaves, and the stars to the bowl and toss the salad well. Serves 8. Gourmet April 1993
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|Serving Size: 1 Serving (192g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1509 (100%)|
|Amt Per Serving||% DV|
|Total Fat 168.9g||225 %|
|Saturated Fat 24.2g||121 %|
|Monounsaturated Fat 82.7g|
|Polyunsanturated Fat 54.3g|
|Cholesterol 0mg||0 %|
|Sodium 1.7mg||0 %|
|Potassium 24.4mg||1 %|
|Total Carbohydrate 3.6g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 3.3g|
|Protein 0.1g||0 %|
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Calories per serving: 1509
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