Spring Hedgerow Leaf Salad
It always surprises me what strange and wonderful edible shoots and leaves I can find out and about – and in our own gardens at this time of year.
Hedgerows can yield some great leaves and shoots for an interesting and tasty salad. I even use sedum in my salads – which most people grow in their flower beds – but there are dozens of varieties which all have interesting tastes and textures for the salad bowl. Pennywort, the lovely round-leaved wild plant, also makes a good addition and the great thing with all these leaves is that they are free.
2-3 handfuls of interesting salad, plant and herb leaves, washed and dried – some you may wish to try are:
Pennywort, Sedum, Dandelion, Nettles, Wild Garlic, Young Hawthorn Leaves and Young Sea Beet (Remember to check your field guide carefully before indulging!)
Fresh Herb & Leaf Dressing
1tbsp cider vinegar
A handful of mint leaves, chopped
Finely chopped chives or wild garlic
2tbsp Olive oil
2tbsp Groundnut oil
Salt and freshly ground black pepper
At least an hour before serving, make the dressing by blending lightly in a blender or shaking the ingredients together in a jar. Leave to infuse, then strain through a fine sieve.
To serve, toss the leaves in half of the dressing, season to taste and serve the remainder of the dressing separately.