I love to garden and eat what I grow there. I got started in the kitchen early, learning to cook creatively at the apron strings of my Mother, and I have never stopped.DRESS FOR SUCCESS!
The secret to making an exceptional green salad is to toss the greens carefully and thoroughly. If you do this, you will find that a small amount of dressing will go a very long way.
The traditional balance for a vinaigrette is one part acid to three parts oil, but if the dressing is sweet, the proportion can go as low as one to one (good for low-fat salads).
Home made pizza dressed with a beautiful, well tossed, fresh salad!
Simple Wild Green Salad
Wash greens and dry them thoroughly (this is important because oil and water do not mix). Chill them in the refrigerator until ready to use. At the last moment, just before serving, dress the salad with Wild Elderberry Vinegar (we know where you can purchase it…..) and just a small amount of olive oil.
Toss thoroughly. You can always add more vinegar or oil to your taste. Sprinkle lightly with salt and grind a bit of fresh pepper over it.
Ingredients:
2 cups oxeye daisy sprigs
2 cups dandelion leaves
1 cup violet leaves and flowers
1 cup sorrel
Dressing:
2 tablespoons The Vinegar Works Wild Elderberry Vinegar
5 tablespoons light fruity olive oil
¼ cup minced parsley
2 teaspoons Dijon mustard
¼ teaspoon coarse salt
1/8 teaspoon pepper
In a jar with a screw top lid shake together vinegar, oil parsley, mustard salt and pepper. Add to salad and toss, toss, toss.
ENJOY!
Vinegartart 