Editor’s note: The key to this seemingly simple salad is the variety and freshness of the ingredients. If you don’t have your own garden, make this the first dish you prepare upon returning from the farmers market or receiving your CSA delivery.
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound of “Soil & Seed” foraged greens (this salad used shungiku, orach, minutina, mizuna and arugula)
- 2 baby carrots or other seasonal root vegetables
- 2 black Spanish radishes or other seasonal root vegetables
- 1 calendula flower (pick lots of petals)
- 1 part red wine vinegar or lemon juice
- 3 parts olive oil
- Salt and pepper
Preparation
Shave the radishes, carrots and/or other root vegetables on a mandoline. Place all the greens, root vegetables and calendula petals in a bowl. Add oil, red wine vinegar (or lemon juice) salt and pepper to taste. Toss the salad and serve immediately
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