Spring Ephemeral Salad
A simple DIY 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
Servings: 4
Ingredients
- 8 oz fresh spring ephemeral greens leaves, stems and flowers
- kosher salt and fresh ground black pepper
- Fresh lemon juice or a dash of vinegar--your choice
- Good tasting salad oil like extra virgin or a rich nut oil
Instructions
- Wash the greens well, then dry completely in a salad spinner or by gently wrapping in towels.
- Toss the greens with a touch of oil, salt and pepper, and acid to taste, then serve.