Greens from the Greenhouse Salad
Seasonal Vegan, Vegetarian, Gluten free, Dairy free, Egg free recipe
Something I make every spring with fresh new salad leaves. Any green leaves you might have or can buy or if you are feeling a little adventurous, you can add some dandelion or ground elder leaves to the mix - as long as you are certain you are able to identify the right plant!
Preparation
When picking weeds:
- make sure you know what you are picking
- don't pick weeds from roadsides (car fumes and soot)
- best not to pick weeds growing directly next to foot paths (dog pee)
- young plants are best
Wash the leaves and chop finely. Wash and chop the radishes.
Add some balsamic vinegar and extra virgin olive oil to taste.
I had it with Fish 4 Ever peppered mackerel on top, but you can also have it with, say, basil tofu as a vegetarian option.
Delicious with crusty bread and a glass of homemade gooseberry wine or raspberry beer!
Special Diets
When using the ingredients listed, this recipe is suitable for the following diets:
• Vegan
• Vegetarian
• Gluten free
• Dairy free
• Egg free
Please Note: May still contain traces of gluten, egg and dairy or other allergens. Before consumption always check the label of each individual product/ingredient for allergens.
Greens from the Greenhouse Salad
Ingredients
- extra virgin olive oil
- Any green leaves you might have or can buy
- I’ve used in equal quantities:
- sorrel
- lettuce
- parsley
- spinach
- perpetual spinach
- chives
- turnip tops (yes, you can eat them!)
- few radishes
- balsamic vinegar
Please Note: May still contain traces of gluten, egg and dairy or other allergens.
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