Early Spring Salad is a traditional British recipe for a classic salad of mixed wild early spring greens, herbs and flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Early Spring Salad.
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This is a hedgerow salad that makes the most of early spring greens and flowers
Ingredients:
70g young henbit/deadnettle leaves [any of henbit deadnettle, white deadnettle and red deadnettle (or a mix) will work]
70g young dandelion leaves
100g fat hen leaves (new leaves only)
1 small head of Boston lettuce (or any open-leaved lettuce), torn
70g tender nasturtium and/or violet leaves, torn
30g chive blossoms
30g rose or tulip petals
70g nasturtium and/or violet flowers
2 tsp fresh mint, finely chopped
2 tbsp fresh basil, chopped
2 garlic cloves, minced
salt and freshly-ground black pepper, to taste
1 tbsp honey
90ml cider vinegar
60ml olive oil
2 tbsp hawthorn blossoms, to garnish
2 tbsp primrose flowers
Method:
Carefully wash and pat dry all the leaves and flowers. Combine in a salad bowl and toss gently to combine. Season with salt and black pepper then set aside as you prepare the dressing.
Whisk together the honey, vinegar and olive oil in a bowl. Pour over the salad and toss gently to coat all the ingredients. Sprinkle with the hawthorn blossoms and primroses and serve.
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