Explore the World of Kitchen Herbalism: Bitter Greens Salad

Explore the world of kitchen herbalism and discover how to transform bitter greens into a tasty delight!

Bitter Greens salad

In this recipe, bitter spring greens get dressed up with a tantalizing Dijon vinaigrette, browned butter toasted walnuts, creamy goat cheese, and even some edible spring flowers. As we delve into the world of bitter greens, explore how bitterness stimulates digestion, aids in nutrient absorption, and promotes overall well-being. Whether you're foraging for wild greens or perusing your local market, keep an eye out for treasures like dandelion greens, peppery arugula, crisp endive, or refreshing watercress. Elevate your spring dining experience with this irresistible blend of flavors and textures, a salad that's sure to welcome in the joy of spring.

Video by Rosemary Lovesmith (Forest and Ether)

Ingredients

• A mix of bitter spring greens (e.g., arugula, dandelion greens, chicory, endive, watercress)

• 1/2 cup walnuts, chopped

• 1 tablespoon butter or ghee

• 1 teaspoon maple syrup

• A handful of edible spring flowers such as violets and Henbit (optional)

• A handful of chickweed and plantain (optional)

• Goat cheese, crumbled

• For the Dijon Vinaigrette:

• 1/3 cup extra virgin olive oil

• 1/4 cup apple cider vinegar

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• Salt and pepper to taste

Instructions

Prepare the Dijon Vinaigrette

In a small bowl, whisk together the extra virgin olive oil, apple cider vinegar, Dijon mustard, maple syrup, and salt and pepper to taste. Set aside.

Toast the Walnuts

In a pan over medium heat, melt the butter or ghee and continue to stir until the butter turns a light caramel color. Add the chopped walnuts and cook, stirring frequently, until they are lightly browned and fragrant, about 1 - 2 minutes. Be careful not to burn them. Once toasted, drizzle the maple syrup over the walnuts and cook for an additional 30 seconds. Remove from heat and transfer the walnuts to a bowl to cool.

Prepare the Greens

Wash and dry the bitter spring greens thoroughly. If using edible spring flowers, gently rinse them as well. Tear the greens into bite-sized pieces and place them in a large salad bowl. Add the edible flowers if desired.

Assemble the Salad

Drizzle the prepared Dijon vinaigrette over the greens, tossing gently to coat. Sprinkle the toasted walnuts over the salad, followed by the crumbled goat cheese.

Serve and Enjoy!

Transfer the salad to serving plates and garnish with additional edible flowers if desired. Serve immediately and enjoy the vibrant flavors and textures of this spring bitter greens salad!