Early Spring Salad With Creamy Lemon Dressing RecipeOrigin: Britain Period: Modern |
Ingredients
600g of any wild salad greens, including shepherd's purse, young hawthorn leaves, Hairy Bittercress, Lady's Smock, dandelion leaves, garlic mustard, young ground elder leaves and any other wild greens that you've gathered 
Early Spring Salad With Creamy Lemon Dressing Preparation:Method:Begin by washing the greens. This is easiest done if you place them in a colander (in batches) before placing the colander in a bowl (make sure that the colander is taller than the bowl) then ryn cold water through the colander. This means that the water will flow through the colander and over the sides of the bowl, taking any dirt with it. But the greens can't escape. Once washed, pat dry the greens in towels. Do this thoroughly, as salad dressing won't cling to wet greens. Chop the leaves into bite-sized pieces. Meanwhile, place all the liquid ingredients in the blender and mix until incorporated. Now add all the remaining ingredients (except the greens and root vegetables). Render to a smooth puree. Now add the root vegetables and blend to a smooth paste (this will thicken the dressing). Add just enough to achieve your desired consistency. Toss the salad with the dressing and serve immediately. |
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