Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
green and red leaf lettuce |
spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc). |
fresh lovage leaves |
fresh oregano leaves |
fresh sage leaves |
fresh thyme leaves |
fresh marjoram leaves |
young dandelion leaves |
young fireweed and/or river beauty (epilobium species) shoots |
snips yarrow |
edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. please be certain that a particular species is edible before ingesting!) |
snipped chives |
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute) |
a dash lemon oil, if available (can be omitted) |
a few dashes good quality apple cider vinegar |
3/4 cup lighter variety balsamic vinegar |
3/4 cup water |
a dash umeboshi plum vinegar |
1 tablespoon minced shallots |
1 teaspoon minced garlic |
1 tablespoon finely chopped chives |
1 tablespoon finely chopped lovage leaves |
dash ground celery seed |
dash dry mustard or 1/4 teaspoon of whole grain fresh mustard |
dash red pepper |
dash ground fenugreek |
pinch nigella seeds (can be skipped if unavailable) |
small pinch nutmeg |
small pinch turmeric |
a very tiny hint cinnamon |
Directions:
1. Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.
2. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
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