Hedgerow Salad recipe
information
Health food shops and some large supermarkets sell dandelion leaves, primulas and nasturtiums.
ingredients
1 small bunch of dandelion leaves
a few leaves of chicory (French or Belgian endive (Witloof chicory)
1 small curly endive
2 oz (50 g) sorrel
8 primula or nasturtium flowers
a few leaves of chicory (French or Belgian endive (Witloof chicory)
1 small curly endive
2 oz (50 g) sorrel
8 primula or nasturtium flowers
for the dressing
2 oz (50 g) walnuts, halved
2 tbsp (30 ml) walnut oil
4 tbsp (60 ml) lemon juice
1 garlic clove, skinned and crushed
salt and pepper, to taste
2 tbsp (30 ml) walnut oil
4 tbsp (60 ml) lemon juice
1 garlic clove, skinned and crushed
salt and pepper, to taste
method
1. Break the leaves into bite-size pieces and place in a large bowl.
2. Sprinkle over the flowers.
3. Mix together the dressing ingredients and pour over the salad.
4. Toss and serve immediately.
2. Sprinkle over the flowers.
3. Mix together the dressing ingredients and pour over the salad.
4. Toss and serve immediately.
serving amount
serves 4
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