A Scavenged Salad

Longing for something raw, bitter and green, I went up to the garden to see what could be scavenged from the murky depths of an endless winter… Oh joy!  Despite appearances, the garden is home to a wealth of green fodder.

From the cultivated garden:

A lone Celeriac only half grown and still sat in the ground ;  Salsify ; Sprouts gone over like baby cabbages ; a few tiny leaves of overwintered Cavolo nero (kale) and Rainbow Chard ; Red Celery ; the odd just surviving Lettuce leaf.

From the rough:

Nettles galore ; Dandelion leaves ; Goosegrass ; Plantain leaves.

From the Store:

Allen’s Everlasting Apple ; Lacto-fermented Beans ; Endive forced in buckets ; Walnuts ; Garlic.

From the herb beds:

The first Chives ; Young heads of Marjoram ; Fennel Shoots.

For the raw GreenVinaigrette I blended up the Nettles, Goosegrass and Plantain with a slosh of Apple Juice, Cider Vinegar, Lemon Juice, Olive, Rapeseed and Walnut Oils, French Sel de Guérande (salt) and Black pepper, and added finely chopped Chives and Garlic.

I then chopped up the rest of the Leaves, Stalks and Roots, topped with LF Beans and Endive, anda tonne of Mrajoram and doused in vinaigrette for a lovely spring-scavenged raw vegan green salad!