along the salad aisle; inspecting withered, asphyxiated leaves as they
breathe beads of condensation onto tightly-sealed plastic shells. I
can't pretend to be a wild food/grow your own martyr (eight times out
of ten a bag of rocket is flung into the basket) - but today, as the
sun shone, it just wouldn't do.
Amélie and I had been out for a walk the morning before, so I had a
rough idea of what was around. On the off-chance I wandered up the
track next to the wild apple - bunches of young ox-eye daisy leaves
were poking up though the grass. Juicy and succulent, I think they're
equal to any salad leaf.
Wild leaf and spring flower salad
• Ox-eye daisy leaves
• Dandelion leaves (used sparingly, they can be quite bitter)
• Hairy bittercress (leaves and flowers)
• Pink dead nettle (leaves and flowers)
• White dead nettle (leaves and flowers)
• Common vetch shoots
• Gorse flowers
What do you dress it with? A simple vinaigrette?
ReplyDeleteThe leaves sound lovely.
That'd do nicely, oil and vinegar with a spoonful of Dijon or finely chopped wild garlic. I've still got my Pine needle cider vinegar to use - which could work, but I didn't want to chance it here after 'Ambi-Pur-gate' with the syrup...
ReplyDeleteAmbi-Pur-gate!
ReplyDeleteHa, that's exactly how my brother-in-law's pine cordial turned out *shudders at the memory*