Ingredients
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
Directions
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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