MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Greens Of The Wilderness Salad
 Categories: Five, Salads, Greens, Camping
      Yield: 4 Servings
 
      8 c  Mixed wild greens;
           - such as purslane,
           - dandelion
           - (best used sparingly)
           Kosher salt & black pepper
           Edible flowers;
           - for garnish (optional)

MMMMM----------------SPRIGHTLY LEMON VINAIGRETTE---------------------
      2 cl Garlic; fine chopped
      4 tb Lemon juice; fresh squeezed
           Kosher salt & black pepper
    3/4 c  Extra-virgin olive oil
      1 sm Clean jar
 
  In a bowl, whisk together the garlic, lemon juice, salt, and
  pepper. Whisk in the oil. Transfer to an airtight jar and screw
  tightly shut. Chill for up to 1 week.
  
  Tear the greens into bite-size pieces and drop them into a large
  salad bowl. Pour enough dressing over the salad to lightly coat the
  greens. Taste and adjust seasonings, if necessary. Garnish with
  edible flowers, if one strives for fanciness.
  
  Edible Blooms:

  If the notion of eating flowers calls to mind a pasture cow
  chomping on clover, it is time to revise one's thinking. A colorful
  blend of delicate blossoms instantly makes a salad of simple mixed
  greens more elegant, and depending upon the chosen blooms, will add
  lemony, peppery, tart, or honeyed flavor. Before dashing off to the
  nearest meadow, take note: not all flowers are edible. Pluck only
  those one is certain can be safely digested, such as violet,
  hyssop, borage, calendula, lilac, nasturtium, dandelion, pansy, and
  marigold. Remove all pistils and stamens before eating and avoid
  any flowers suspected to have received pesticide treatment.
  
  Recipe by Sarah Huck and Jaimee Young, Campfire Cookery
  
  Recipe FROM: Epicurious, Aug 2011
  
  Formatted by: Dave Drum, Sep 20, 2011
  
  Uncle Dirty Dave's Archives
 
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