One of my favorite times of the year is when the wild spring edibles start to poke their heads out of the ground. A simple, extremely tasty, salad can be made from things found right in your backyard. There are countless variations, but if you’re just getting started learning about wild edibles, the contents of this salad are easily identified because they are things we’ve been seeing all our lives; Dandelion flowers and greens, violet flowers and greens, wild oregano and lambs quarters. If you are unsure if what you are finding is the right thing, check out some of my upcoming posts on each of the ingredients.
I also highly recommend getting a copy of both A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides) and A Field Guide to Wildflowers: Northeastern and North-central North America (Peterson Field Guides). Both are great books and between them will help you with solid plant identification. They’re a worthwhile investment for less than $30 together and will serve you for a lifetime. Mine go with me anytime we go on a trip where I might run into something interesting!
So, now that you have your wild salad identified, picked, washed and on the plate, it’s time for some dressing. This recipe is courtesy of Sally Fallon’s cookbook, Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats. Please make it, you won’t be disappointed!
Basic Salad Dressing (makes about 1 cup)
1 teaspoon Dijon type mustard, smooth OR grainy
2 Tablespoons plus 1 teaspoon raw wine vinegar
1/2 cup extra virgin olive oil
1 Tablespoon expeller-expressed flax oil (I often leave this out because I don’t keep it on hand)
In a small bowl, mix Mustard and Vinegar. Add Olive oil in a thin stream, stirring all the while with a fork. Mix until oil is well blended or emulsified. Add flax oil and use immediately.
Sounds good, right? So, go out, start perusing your backyard and discover what a wealth of tastiness we have right at our feet!