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| Home -> [Salads] -> [Wild green salad Recipe] |
Wild green salad
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Salads |
Rating: |
0 |
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Ingredients:
| 4
| cup | Escarole leaves | | | -=OR=- Curly Endive Leaves | | | - (the inner white ones) | | | - small Spinach Leaves | | | - Hearts of Romaine | | | - or a mixture | | 4
| cup | Mixed greens, such as: | | | - tender Mustard Greens | | | - Radish Leaves, Arugula | | | - Leaves, Watercress, Rock | | | - Cress or Field Cress | | | - Nasturtium Leaves, tender | | | - Dandelion Leaves, Dill or | | | - Fennel Greens and Hyssop | | | - Leaves and Blossoms | | 20
| | Mint leaves | | 12
| | Sorrel leaves | | | - torn or sliced | | 4
| | Scallions, chopped, -=OR=- | | | -Newly-pulled Onions, sliced | | 1/4
| cup | Sunflower seeds, toasted | | | DRESSING | | 2
| tbsp | Plain or herbal vinegar | | | - such as tarragon vinegar | | | Salt | | 5
| tbsp | Sunflower seed oil | | | -=OR=-Extra-virgin olive oil | | | -=OR=- Walnut oil |
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Procedures:
| 1 | Wash and dry all the greens. | | 2 | Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. | | 3 | Pour over the dressing (recipe follows) and toss well. | | 4 | Dressing: whisk everything together, taste, and adjust with more vinegar or oil as needed. | | 5 | -- |
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