A simple salad made of edible spring ephemerals. Here toothwort, Floerkia sprouts, spring beauty and trout lily are used. Serves 4-6 as a small side dish
8ozfresh spring ephemeral greensleaves, stems and flowers
kosher salt and fresh ground black pepper
Fresh lemon juice or a dash of vinegar--your choice
Good tasting salad oillike extra virgin or a rich nut oil
Fresh herbs, to taste like torn mint or basil leaves
Instructions
Wash the greens well in cold water, then dry completely in a salad spinner or by gently wrapping in towels.
Toss the greens with a touch of oil, salt, pepper and herbs, then acid to taste, and serve.
Notes
Adding herbs
Fresh herbs will add pops of flavor that will help people skeptical of eating weeds enjoy this. Wild mint is available in many places in the Spring, so that's my first choice.