Foraged Salad Recipe
A fresh salad with seasonal greens and foraged herbs.
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Ingredients
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Greens
Herbs
Toppings
Dressing
Method
Preparation of Greens and Herbs
- 1
Wash and Dry Greens
Thoroughly wash the mixed salad greens, dandelion greens, and purslane under cold water. Spin in a salad spinner or pat dry with paper towels to remove excess moisture.
- 2
Forage and Prepare Herbs
If foraging, ensure you correctly identify wild garlic leaves, chickweed, and nasturtium leaves. Rinse them gently and remove any tough stems. Set aside.
Combining Ingredients
- 3
Combine Greens and Herbs
In a large salad bowl, combine the washed salad greens, dandelion greens, purslane, wild garlic leaves, chickweed, and nasturtium leaves.
- 4
Add Toppings
Add halved cherry tomatoes, diced cucumber, and crumbled feta cheese to the bowl with the greens and herbs.
Dressing Preparation
- 5
Mix Dressing Ingredients
In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
Final Assembly
- 6
Dress the Salad
Drizzle the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
- 7
Serve
Transfer the salad to serving plates or bowls and enjoy immediately for the freshest taste.