Wild Dandelion green and apple Salad
I rarely come home from my country walks without my pockets filled with something I've picked to add to lunch or dinner. The young dandelion leaves that are in abundance these days are packed with nutrients and make a lovely addition to a salad -- they're quite bitter, so the apple complements their flavour beautifully. If you can't find dandelions, you can substitute a few leaves with kale or add a handful of flat-leaf parsley.
¼ head white cabbage
1 small carrot
1 Gala or Pink Lady apple
2in piece cucumber
Big handful dandelion greens
¼ cup pumpkin seeds
1 tsp soy sauce
Some edible flowers such as primroses or nasturtium
For the dressing 2 tbsps olive oil
1 tbsp flax oil
2 tbsps lime juice
1 tbsp honey or agave syrup
1 tbsp umeboshi plum vinegar*
1Finely shred the cabbage, and cut the carrot, apple and cucumber into thin matchsticks. Once you've cut the apple, toss it in one teaspoon of lemon or lime juice so it doesn't oxidise and turn brown. Finely slice the dandelion greens. Toss all the vegetables together in a big bowl.
2Dry-roast the pumpkin seeds on a pan, stirring constantly until they start to pop and brown lightly. Drizzle with the soy sauce and transfer to a plate to cool.
3Whisk together the dressing ingredients, or put them into a small jar and shake, then pour over the salad, mixing well. Serve sprinkled with the pumpkin seeds and decorate with the edible flowers.
* Umeboshi plum vinegar is one of the seasonings I can't live without.
I discovered it in my early macrobiotic days when it was used extensively as a salty seasoning and touted for its ability to alkalise the body and cure a hangover.
If you can't find it, you can use
red-wine vinegar and add a
pinch of sea salt instead