Spring Flower Salad with Dandelion Greens is a modern British recipe for a classic springtime salad of wild edible greens finished with orange and wisteria flowers. The full recipe is presented here and I hope you enjoy this classic British version of: Spring Flower Salad with Dandelion Greens.
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Ever since the Elizabethans, these spring salads of greens and edible flowers have been a culinary hit. This version is brought up to date with the addition of oranges and the use of a French-inspired dressing.
Ingredients:
handful of lamb's lettuce (mache)
1 bunch watercress
4 tbsp chickweed
4 tbsp edible tree leaves (beech, hazel, linden, hawthorn)
1 bunch dandelion greens
handful wisteria flowers, pulled from their stems
1/2 cucumber, chopped
1 orange, peeled and chopped
pared orange zest
For the Dressing:
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1 tbsp wisteria syrup
1 tsp Dijon mustard
juice of 1/2 orange
salt and freshly-ground black pepper, to taste
Method:
Begin by preparing the dressing. Simply combine all the ingredients (except the oil) in a bowl. Whisk to combine then add the olive oil. Whisk to combine and set aside until needed.
For the salad mix together all the greens, place in a serving bowl then top with the cucumber, orange pieces, pared orange zest and flowers.
Whisk the dressing ingredients once more, drizzle over the salad and serve.
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