Wild green salad

Yield: 6 servings

Measure Ingredient
4 cups Escarole leaves -- =OR=-
\N \N Curly Endive L
\N \N (the inner white ones) --
\N small Spinach Leaves
\N \N Hearts of Romaine -- or a
\N \N Mixture
4 cups Mixed greens -- such as:
\N \N Tender Mustard Greens --
\N \N Radish Leaves, Arugu
\N \N Leaves, Watercress -- Rock
\N \N Cress or Field Cress --
\N \N Nasturtium Leaves, t
\N \N Dandelion Leaves -- Dill or
\N \N Fennel Greens and Hyssop --
\N \N Leaves and Blossoms
20 \N Mint leaves
12 \N Sorrel leaves -- torn or
\N \N Sliced
4 \N Scallions; chopped --
\N \N =OR=-
\N \N Onions -- sliced
¼ cup Sunflower seeds -- toasted
2 tablespoons Plain or herbal vinegar --
\N \N Such as tarragon vin
\N \N Salt
5 tablespoons Sunflower seed oil --
\N \N =OR=-Extra-virgin ol
\N \N Walnut oil

DRESSING

WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds. Pour over the dressing (RECIPE Follows) and toss well.

DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK Recipe By :

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