This dish combines the earthiness of the foraged ingredients with the freshness of the peppers and onions. It is elevated by coating all the ingredients in balsamic vinegar, that cuts through the earthy flavours without overpowering them. The topping of bright flowers and its colourful appearance make it the perfect light, summer lunchtime meal, or a delicious accompaniment to an evening barbeque.
Serves – 2
Foraged Ingredients
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- Three-to-four large dandelion leaves to bulk out the salad
- A handful of clovers
- A handful of hairy, bitter cress
- A few edible flowers such as marigolds, dog roses and dandelions
Other Ingredients
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- Half a green pepper sliced into thin strips
- Half a yellow pepper sliced into thin strips
- Half a raw red onion sliced into semi-circles
- A splash of balsamic vinegar and olive oil mixed together, for dressing
Method
- Thoroughly wash all foraged ingredients with cold water, to remove any dirt or impurities.
- In a bowl of your choice, add the large dandelion leaves.
- Sprinkle in the clovers and hairy bittercress and lightly toss with salad spoons.
- Arrange the peppers and onions atop of your foraged base.
- Drizzle balsamic vinegar over the whole salad and toss gently, ensuring all ingredients are coated.
- Gently place the wildflowers on top of the salad to garnish.
Expert’s Tip
Briar’s Rupert Birkett-Eyles recommends adding a cheese to the salad to add depth of flavour. A sharp parmesan or creamy feta would pair delightfully with this summer salad.