Ingredients Jump to Instructions ↓

  1. Green and red leaf lettuce Spring mesclun mix (any variety of young greens will do: mustards, arugula , kale, amaranth , perilla, raddichio, etc). Fresh lovage leaves Fresh oregano leaves Fresh sage leaves Fresh thyme leaves Fresh marjoram leaves Young dandelion leaves Young fireweed and/or river beauty (epilobium species) shoots Snips yarrow Edible flowers , as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!) Snipped chives 3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute) A dash lemon oil, if available (can be omitted) A few dashes good quality apple cider vinegar 3/4 cup lighter variety balsamic vinegar 3/4 cup water A dash umeboshi plum vinegar 1 tablespoon minced shallots 1 teaspoon minced garlic 1 tablespoon finely chopped chives 1 tablespoon finely chopped lovage leaves Dash ground celery seed Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard Dash red pepper Dash ground fenugreek Pinch nigella seeds (can be skipped if unavailable) Small pinch nutmeg Small pinch turmeric A very tiny hint cinnamon

Instructions Jump to Ingredients ↑

  1. Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves. (Tear larger leaves to bite size pieces. A kitchen scissors works well to snip lovage and herbs down to size). Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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