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wild salad

🥗 Wild Green Salad

A refreshing seasonal salad made with foraged young leaves, dandelion greens, and chickweed, tossed in a simple vinaigrette. Perfect as a light starter or side dish.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Salad, Side Dish, Starter
Cuisine: European
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

  • 2 handfuls Young mixed wild leaves e.g. nettle tops, sorrel, lamb’s lettuce
  • handful Dandelion leaves
  • 1 handful Plantain
  • 2 tbsp Olive oil
  • 1 tbsp Apple cider vinegar or lemon juice
  • 1 tbsp Mustard
  • 1 tsp honey or maple syrup
  • Salt & pepper to taste

Equipment

  • 1 Salad bowl
  • 1 Small jar for vinaigrette

Method
 

  1. Wash and dry all wild greens thoroughly. Tear into bite-sized pieces if needed.
  2. In a small jar, combine olive oil, vinegar, mustard, honey, salt and pepper. Shake well to emulsify.
  3. Place the greens in a salad bowl. Drizzle the vinaigrette over and toss gently.
  4. Serve immediately as a starter or side.

Notes

⚠️ Safety: Always be 100% certain of identification when foraging. Use only young, fresh leaves.
💡 Tip: Add edible flowers like violets or daisies for a colorful twist. Serve with crusty bread for a light meal.