Wild Green Salad Recipe

Wild Green Salad Recipe

Yield: 6 Servings
Recipe by luhu.jp

Ingredients:
4 cup: Escarole leaves =OR=- Curly Endive Leaves, (the inner white ones), small Spinach Leaves, Hearts of Romaine or a mixture
4 cup: Mixed 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
20: Mint leaves,
12: Sorrel leaves torn or sliced,
4: Scallions, chopped, -=OR=- Newly-pulled Onions, sliced
1/4 cup: Sunflower seeds, toasted

DRESSING
2 tbsp: Plain or herbal vinegar such as tarragon vinegar,
Salt,
5 tbsp: Sunflower seed oil =OR=-Extra-virgin olive oil =OR=- Walnut oil,

Directions:

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. ---


Source from luhu.jp