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Dandelion Salad with Eggs

Carefully pick off all stale leaves from a quart very fresh, white dandelion and neatly pare the roots. Thoroughly wash in three different changes of fresh water. Carefully drain in a wire basket or on a dry cloth, then place in a salad bowl. Season with four tablespoons dressing. Mix well; just a minute before serving finely mince two cold hard-boiled eggs, lightly sprinkle them all over the dandelion; gently mix again, see that the eggs are thoroughly mixed in and serve.