Spring is a fantastic time for foraging with an abundance of healthy, tasty, nutritional fresh greens to eat. And whilst the ingredients we’ve used are some of our favourites, you could easily swap for other plants.
Ingredients for the wild leaf salad
- Hairy Bitter Cress
- Hawthorn leaves
- Ground Ivy leaves
- Violet flowers
- Cleaver tips
- White Dead Nettle leaves
- Ramson leaves and flowers
- Cuckoo flower leaves and flowers
- Hedge garlic
Ingredients for the dressing
- 75ml extra virgin olive oil
- 1 tsp Dijon mustard
- 1 tsp honey
- 2 tbsp sherry vinegar
- 2 medium onions
- Pinch of sugar
- Handful of walnuts
How to make the wild leaf salad
- Loosely combine the leaves and flowers
- Add the caramelised onion and toasted walnuts and mix with hands
How to make the dressing
- Heat a dry pan over a medium heat and add the walnuts
- Toss occasionally until toasted
- Set to one side
- Add the oil to the pan and when hot add the sliced onions and season with salt and pepper
- Add a pinch of sugar and cook over a medium heat until golden brown and caramelising.
Tomato Salad with Ramson Sauce
- Take a handful of ramson leaves and finely chop
- Blend with oil and white wine vinegar
- Add to thinly sliced large tomatoes
This wild leaf salad is just one of the great dishes that we often cook on our 1 day foraging course. You can see photos taken on this and all of our other courses on our Facebook page.
