Name: Forager’s Salad
Ingredients: 10 sprigs, young chickweed; 250 g chicory; 250 g dandelion leaves; 50 g ramp leaves, torn; Handful of sheep’s head sorrel; Handful of wood sorrel; 110 g trout lilies; 250 g wild watercress; 4 ea cattail hearts, peeled to the core, whites only, rinsed well, shaved thin on a bias; Tuscan olive oil; Maldon sea salt; 60 ml citron vinegar; juice 1 lemon

Forager’s Salad

Ingredients

Salad

Method

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