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

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
Vegan recipe
Vegetarian recipe
Gluten free recipe
Dairy free recipe
Egg free recipe

Please Note: May still contain traces of gluten, egg and dairy or other allergens.


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Ingredients available from our online shop

£7.49

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