Keyword: Foraged salad, Salade sauvage, Wild green salad
12ouncesmixed wild greenswashed and dried
Flowersto garnish, like day lilies, borage, and nasturtiums
Fresh herbsto taste like cilantro or basil, torn
Salad oillike extra virgin or virgin sunflower, to taste
Vinegar like champagnewhite wine or fresh lemon juice, to taste, I often use a vinegar that's a bit sweet, like white balsamic, a berry vinegar, or regular balsamic
Kosher salt and fresh ground black pepperto taste
Put the greens, flowers and herbs in a salad bowl, then drizzle with the oil and vinegar or lemon juice, salt and pepper to taste. Toss, then taste a bit to double check the seasoning for acid and salt, adjust as needed, then divide the salad equally between four chilled salad plates and serve immediately.
Use whatever greens you have here, an amazing salad can only be made from amazing greens. Don't even think about using bottled dressing.