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
Salad, Side Dish
Spring Beauty, Toothwort, Trout Lily
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
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.
Copyright: Chef Alan Bergo
Forager | Chef
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