Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing Recipe

Name: Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Green and red leaf lettuce; Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).; Fresh lovage leaves; Fresh oregano leaves; Fresh sage leaves; Fresh thyme leaves; Fresh marjoram leaves; Young dandelion leaves; Young fireweed and/or river beauty (epilobium species) shoots; Snips yarrow; Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!); Snipped chives; 3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute); A dash lemon oil, if available (can be omitted); A few dashes good quality apple cider vinegar; 3/4 cup lighter variety balsamic vinegar; 3/4 cup water; A dash umeboshi plum vinegar; 1 tablespoon minced shallots; 1 teaspoon minced garlic; 1 tablespoon finely chopped chives; 1 tablespoon finely chopped lovage leaves; Dash ground celery seed; Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard; Dash red pepper; Dash ground fenugreek; Pinch nigella seeds (can be skipped if unavailable); Small pinch nutmeg; Small pinch turmeric; A very tiny hint cinnamon

Servings: persons

Green and red leaf lettuce
Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc).
Fresh lovage leaves
Fresh oregano leaves
Fresh sage leaves
Fresh thyme leaves
Fresh marjoram leaves
Young dandelion leaves
Young fireweed and/or river beauty (epilobium species) shoots
Snips yarrow
Edible flowers, as available (nasturtiums, fireweed, begonia petals, borage flowers, violas, pansies, etc. Please be certain that a particular species is edible before ingesting!)
Snipped chives
3/4 cup light olive oil (fresh flaxseed oil is a nice, nutty substitute)
A dash lemon oil, if available (can be omitted)
A few dashes good quality apple cider vinegar
3/4 cup lighter variety balsamic vinegar
3/4 cup water
A dash umeboshi plum vinegar
1 tablespoon minced shallots
1 teaspoon minced garlic
1 tablespoon finely chopped chives
1 tablespoon finely chopped lovage leaves
Dash ground celery seed
Dash dry mustard or 1/4 teaspoon of whole grain fresh mustard
Dash red pepper
Dash ground fenugreek
Pinch nigella seeds (can be skipped if unavailable)
Small pinch nutmeg
Small pinch turmeric
A very tiny hint cinnamon

1
Toss greens, herbs, and blossoms together with plenty of snipped chives and lovage leaves.
2
(Tear larger leaves to bite size pieces.
3
A kitchen scissors works well to snip lovage and herbs down to size).
4
Combine dry and liquid dressing ingredients, to taste, in a glass cruet and shake thoroughly before sprinkling over salad greens.
5
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
6
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

408

kcal

Calories

Fat

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: Green and red leaf lettuce, Spring mesclun mix (any variety of young greens will do: mustards, arugula, kale, amaranth, perilla, raddichio, etc)., Fresh lovage leaves, Fresh oregano leaves, and more.

Yes, Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salad of Spring Mesclun, Blossoms, and Wild Greens, with Lovage-Allium Dressing

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