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	Italian dandelion irradiation isinglass ita-kamaboko Italian dandelion Italian dressing Italian eggplant Italian meringue Definition: Although not a true dandelion, this green looks almost identical to its namesake. The main difference is that the jagged-edged leaves are a deeper green and slightly larger. The Italian dandelion has a tangy, slightly bitter flavor. It can be cooked as well as used in salads. Refrigerate, tightly wrapped in a plastic bag, up to 5 days. Wash thoroughly just before using. --Copyright (c) 1995 by Barron's Educational Series, from The New Food Lover's Companion, Second Edition, by Sharon Tyler Herbst
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