Wild green salad
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Escarole leaves -- =OR=- |
| Curly Endive L | ||
| (the inner white ones) -- | ||
| small | Spinach Leaves | |
| Hearts of Romaine -- or a | ||
| Mixture | ||
| 4 | cups | Mixed greens -- such as: |
| Tender Mustard Greens -- | ||
| Radish Leaves, Arugu | ||
| Leaves, Watercress -- Rock | ||
| Cress or Field Cress -- | ||
| Nasturtium Leaves, t | ||
| Dandelion Leaves -- Dill or | ||
| Fennel Greens and Hyssop -- | ||
| Leaves and Blossoms | ||
| 20 | Mint leaves | |
| 12 | Sorrel leaves -- torn or | |
| Sliced | ||
| 4 | Scallions; chopped -- | |
| =OR=- | ||
| Onions -- sliced | ||
| ¼ | cup | Sunflower seeds -- toasted |
| 2 | tablespoons | Plain or herbal vinegar -- |
| Such as tarragon vin | ||
| Salt | ||
| 5 | tablespoons | Sunflower seed oil -- |
| =OR=-Extra-virgin ol | ||
| Walnut oil | ||
Directions
DRESSING
WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :
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