Vegetables

Foraged Herb Salad

This vibrant salad celebrates the untamed beauty of wild edibles, blending peppery dandelion greens, bright chickweed, and wood sorrel into a culinary masterpiece. Drizzled with a zesty lemon-shallot vinaigrette, it offers a refreshing crunch and a complex profile that captures the essence of the season.

Prep

20m

Cook

—

Serves

Calories

145kcal

Qty	Ingredient
2 cups 110 g	Dandelion Greens
1 cup 30 g	Chickweed
0.5 cup 15 g	Wood Sorrel
2 tbsp 10 g	Wild Garlic Chives
4 tbsp 60 ml	Extra Virgin Olive Oil
1.5 tbsp 22 ml	Fresh Lemon Juice
1 tbsp 10 g	Shallot, finely minced
0.5 tsp 3 g	Sea Salt

2 Method

Step 1. Thoroughly wash the foraged greens in a bowl of cold water to remove any grit or soil, then dry them completely using a salad spinner.

Step 2. In a small jar or bowl, whisk together the olive oil, lemon juice, and minced shallot until the mixture is well combined and slightly thickened.

Step 3. Combine the dandelion greens, chickweed, and wood sorrel in a chilled mixing bowl.

Step 4. Drizzle the vinaigrette over the greens and toss very gently with clean hands to avoid bruising the delicate wild herbs.

Step 5. Garnish with the wild garlic chives and a final sprinkle of sea salt before serving immediately.

·
Ensure you are 100% certain of your plant identification before consuming any foraged items.
·
If wild greens are too bitter, soak them in cold water for 30 minutes before drying to mellow the flavor.
·
Always forage away from roadsides or areas potentially treated with pesticides.

? FAQ

What can I substitute for wood sorrel?

You can use arugula or additional lemon zest to mimic the peppery, citrusy profile.

How do I know if the greens are safe?

Always forage away from roadsides or sprayed lawns and consult a local foraging expert or reputable guide.

Can I add protein to this salad?

Yes, poached eggs or soft goat cheese pair beautifully with the bitter and earthy notes of wild herbs.

Should I use the stems?

For chickweed, the tender stems are fine, but for older dandelion greens, it is best to remove the tough central rib.

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Restaurant Basalt

Foraged Herb Salad

1 Ingredients

2 Method

💡 Chef's Tips

? FAQ

Videos

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