Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

4 servings
  • Salad:
  • 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
  • Dressing:
  • 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
  • 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.

  • 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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