8ozmixed wild shootsSuch as hops, fiddle and bracken fern, asparagus, hosta, milkweed, wood nettle, day lily, cattail.
4ozbaconsliced
¼cupmaple vinegaror apple cider vinegar, plus more to taste if needed
Kosher salt and fresh ground black pepperto taste
Generous handful wild mint leavesa variety that taste like spearmint, to taste
4ozdryad saddle mushroomsthinly sliced edges only
Cooking oilsuch as olive, or another oil you like—a good drizzle
Wild mustard flowersor another flower, to garnish, optional (I used Barbarea vulgaris)
Instructions
Shoots
Keep each type of shoot separate. Bring a pot of salted water to a boil, then blanch each shoot until just tender. Hop shoots may take seconds, asparagus 30 seconds or so. Fiddleheads 2 minutes. Hostas under a minute depending on size. When In doubt, blanch a little less that you think they’ll need, with the exception of something like bracken fern, which should get a solid 2-3 minutes at a boil for safety.
If you like, something like tender asparagus could also be thinly sliced and added raw—play with textures and find combinations that work for you.
After the shoots are blanched, don’t shock them, but drain them quickly, then lay them out to cool on a baking sheet or something similar.
When the shoots are cool, cut each one into a different, unique shape so you can tell what you’re eating, then combine in a bowl.
Bacon-Mushroom Dressing
Meanwhile, render the bacon until crisp, with a drizzle of extra oil, then add the dryad saddles, a good pinch of salt and pepper and cook until the dryad saddles have wilted and released their water. When the pan is getting noisy and sizzling, add the vinegar, reduce for a few moments, then toss with the blanched shoots and mix well.
Toss in the wild mint, reserving some to toss on top as a garnish . Taste the salad, adjust the seasoning for acid, salt, and mint, then serve.
Notes
Cooking ahead of timeIf you want to make the salad ahead of time, blanch the shoots beforehand and have them at room temperature, then just cook the bacon and mushroom dressing before serving when it’s needed. The bacon should still be warm when you eat the salad.