Recipe courtesy of Julianne McGuinness

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

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  • Level: Easy
  • Total: 30 min
  • Yield: 4 servings
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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


  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.