Wild Spring Creamy Salad
Published: 2016-03-25Tags: от лехата до устата, глухарче, Дива кухня, врабчови чревца, пролетна салата, Листни зеленчуци, Ядливи диви растения
Translation
This is a translation of a Bulgarian-language post. It conveys the content faithfully but is not the author's original English writing.
At this time of year, while we wait for the first lettuces and radishes from the garden, I roam the meadows around and gather whatever edible thing I see, for the first "wild salad" of the season. It is different every time, depending on what I find and, above all, on what else I have at home at the moment — but the basic "greens" at this time are usually the same. As long as you gather them from a clean place, all edible plants of early spring are extremely rich in vitamins and minerals, so beneficial to the body, especially after winter. And if you are like me — an incurable fan of everything green, crunchy and juicy — then this salad will become a symbol of spring on your table.
Ingredients:
Greens according to the season. In this case: chickweed, baby dandelion leaves, sorrel, dock;
from the garden I added baby beet leaves, rocket and horseradish, as well as two stalks of fresh garlic.
I had at home:
Onion
Lentil sprouts
Yoghurt
Crumbled goat's cheese
Olive oil