Spring flowers add a special beauty and charm to this salad, the recipe is endlessly adaptable to whatever is available on your foraging expedition. This is a recipe I use on my wild food walks:
3 cups Chickweed
3 cups grated carrots (4 or 5 medium carrots)
Add any of the following:
-violet leaves and flowers
-small dandelion leaves and flower petals
-chopped wild leeks
Toss everything together. You can serve it marinated or with dressing on the side. Sprinkle with violet flowers and dandelion petals.
2 cups Violet leaves, cut into thin ribbons
1 carrot, grated
1 cup Mint leaves, chopped fine or minced in food processor
1 cup dried fruit (choice of raisins, dates, craisins, currants, apricot)
1 cup walnuts
1 cup Violet blossoms
Toss everything together and top with your favorite dressing. Try it with Creamy Violet dressing for a total Violet experience!
Creamy Violet Dressing
½ cup olive oil
1 Tbsp lemon juice (or vinegar)
1 tsp honey
2 cups fresh Violet greens
¼ tsp salt
1 garlic clove
dash of pepper
½ cup yoghurt
1. In blender or food processor, blend all ingredients but the yoghurt thoroughly.
2. Add yoghurt, and blend gently until smooth.
This dressing is my all-purpose creamy green dressing. I also make it with Chickweed, Watercress, Lambsquarter or any other mild, tender green.