Wild-leaf salad with spinach and rosemary

Name: Wild-leaf salad with spinach and rosemary
Yield: Serves 4
Ingredients: A few edible flower-heads (primrose, violet, heartsease), to finish; Salt; Extra virgin olive oil (nothing too strong); 1 rosemary sprig; Handful of flat-leaf parsley, long stalks discarded; Handful of young spinach leaves; Handful of wild leaves (hawthorn leaf-buds, dandelion, wild garlic); 12 young sorrel leaves

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

About

There’s no need for vinegar or pepper in this delicate spring salad – the sorrel provides just the right degree of lemony sharpness, and the rosemary used to rub the bowl has a peppery backnote.

Ingredients

12 young sorrel leaves
Handful of wild leaves (hawthorn leaf-buds, dandelion, wild garlic)
Handful<

Side dish
Spring
Gluten-free
Vegan

Method

Pick over the leaves, removing any wandering insects.

Rinse, drain and trim as necessary.

Rub around the salad bowl with the rosemary sprig, crushing it to release the oil. Discard the rosemary and toss the leaves and parsley together in the bowl.

Just before you’re ready to serve, dress lightly with olive oil and a sprinkle of salt. Finish with the flower-heads.