Wild Green Salad

Yield: 6 Servings
Categories: Salads
4cEscarole leaves =OR=- Curly Endive Leaves (the inner white ones), small Spinach Leaves, Hearts of Romaine or a mixture
4cMixed greens; such as: tender Mustard Greens, Radish Leaves, Arugula Leaves, Watercress, Rock Cress or Field Cress, Nasturtium Leaves, tender Dandelion Leaves, Dill or Fennel Greens and Hyssop Leaves and Blossoms
20Mint leaves
12Sorrel leaves torn or sliced
4Scallions; chopped, -=OR=- Newly-pulled Onions, sliced
1/4cSunflower seeds, toasted
DRESSING
2tbPlain or herbal vinegar such as tarragon vinegar
Salt
5tbSunflower seed oil =OR=-Extra-virgin olive oil =OR=- Walnut oil
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