English Autumn Salad

Name: English Autumn Salad
Yield: Serves 8 to 10
Ingredients: ¾ teaspoon sea salt; 2 tablespoons capers, drained, rinsed, soaked in white wine for 2 hours, chopped; 1 tablespoon orange zest; 3 tablespoons freshly squeezed lemon juice (or unripe grape juice, called verjuice); 3 fresh sage leaves, coarsely chopped; 1 small radicchio, stemmed, cut in fine shreds; ¼ cup walnut oil; 4 jumbo black California marinated olives, chopped; 2 ripe figs, stemmed, coarsely chopped; 1 bunch sorrel, stemmed, cut in coarse shreds; 1 small escarole, stemmed, outer green tips removed; 6 leaves fresh mint, coarsely chopped; 1 small curly endive, stemmed, outer green tips removed; 1 small red leaf lettuce, stemmed; 1 small bunch dandelion greens, bottom stems removed; 2 tablespoons toasted walnuts, coarsely chopped; 1¼ teaspoons freshly ground black pepper; 1 bunch watercress, stemmed; 3 tablespoons extra virgin olive oil

Preparation info

Serves
8 to 10

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

This salad is one I adapted from Robert May’s The Accomplisht Cook (1685) and John Evelyn’s Acetaria: A Discourse of Sallets (1699), both of which I read when growing my vegetable garden in Massachusetts in 1970. When I started as chef of Chez Panisse

Ingredients

Vegan
Autumn
May
Gluten-free

Ingredients

Method