Foraged Spring Salad with Honey Dressing
These leaves were all picked on the same morning in the woods near me. Depending on where you live, you may have some of these leaves but you may also have others that we don't have in our woods.
Ingredients
The Greens: use tender, young leaves only
- Primrose leaves mild, soft, good for bulk.
- Dandelion young leaves slightly bitter, balance with sweet elements.
- Field mustard tops peppery like wild arugula; use sparingly.
- Himalayan balsam mild, slightly sweet and crunchy when young; adds a juicy texture.
- Bitter dock use very young leaves only, finely shredded to temper sharpness.
Floral Garnish
- Primrose flowers sweet and grassy
- Dandelion petals or small whole flowers lightly sweet and colourful
- Wild garlic flowers use sparingly for aromatic punch
Optional Crunch/Texture
- young field mustard seeds sprinkle like capers or sesame
- pickled wild garlic buds rinse.
Honey-Mustard Yogurt Dressing
- 2 tbsp Greek yogurt
- 1 tsp honey
- 1 tsp wholegrain mustard
- 1 tsp lemon juice
- 1 pinch salt & black pepper
- 1 tbsp extra virgin olive oil
Instructions
Yoghurt Dressing
- Whisk together all the ingredients until smooth. Adjust honey/mustard balance to taste.
Salad Assembly
- Wash and dry all foraged leaves and flowers gently. Tear larger leaves; keep smaller ones whole. Remove the field mustard leaves and shred them. Put the seed head to one side.
- Arrange the leaves in the salad bowl, putting the shredded field mustard leaves on top.
- If you prefer you can toss greens lightly in the dressing. I keep natural so any leftover are still OK for the next meal.
- Tease the field mustard seeds from the stem over the top of the leaves. If you are using pickled wild garlic buds, rinse and scatter on top
- Finally arrange the flowers in top
Notes
serve with toasted nuts, soft goat cheese, or a slice of crusty bread for a more filling dish.
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