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

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.

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.


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