Salad of Foraged Greens
Note: Italian lemons are much sweeter and juicier than the imported fruit we have access to so it may be necessary to add sugar to the dressing.
COOKING TIME
10
MINUTES
Ingredients
For the mixed salad, the following plants work well together:
stitchwort, pennywort, lemon balm, wild fennel, salad burnet, bittercress, common sorrel, purslane, plantain, nepeta, cowslip leaves and flowers, evergreen clematis (Clematis vitalba), nasturtium leaves and flowers, chive flowers, chicory leaves and flowers, leaves and flowers of purple mallow, violet leaves and flowers, marigold and daisy petals, wild thyme leaves, dandelion leaves and petals, bladder campion leaves and flowers, sage flowers, rosemary flowers, borage flowers, zucchini blossoms, rose petals, common poppy leaves and flowers….
Plants used for the salad should be young and fresh.
Italian Dressing:
1 tbsp fresh lemon juice or Balsamic vinegar
3 tbsp extra virgin Tuscan olive oil
sea salt and freshly cracked pepper
sugar to taste, use only with lemon juice
