A simple salad of lamb's quarters with oil and vinegar
Keyword: Lamb's Quarters
75%Lamb's quarters and tender stems small, whole clusters or leaves are ok
25%Other greens, like purslane, nasturtiums, etc
Extra virgin olive oil, to taste or your favorite salad green
White or regular balsamic white is nice since it doesn't color the greens, both are ok though (see note)
Kosher salt and fresh ground black pepperto taste
Fresh torn herbs, like basil, mint, tarragon, cilantro, etc to taste
edible flowers, like deadnettle, day lily, comfrey, mustard, etc, optional
Wash the greens and soak in cold water for 10 minutes. If needed, pick the greens off any tough stems.
Spin the greens dry in a salad spinner, or roll up in some cloths or towels and refrigerate to weep moisture.
Toss the greens and herbs in a bowl with a dash of oil, vinegar, salt and pepper to taste, mix, taste and adjust the seasoning for whatever you see fit until it tastes good to you, then serve. Garnish with the flowers if using.
A little sweetness is key in helping those with timid palates shovel this down. A lot of times I use a touch of balsamic reduction I make at home, but commercially made saba, or cream of balsamic is really good, and widely available for the most part. If you can find some of either of those, use it, just a tiny amount will do--too much will be too sweet. In a pinch, I might just add a dash of maple syrup to lemon juice, apple cider vinegar, or another acid.