Name: Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
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

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 a chef, restaurant or culinary professional. It has not been tested for home use.

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

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