Monday, April 16, 2012

Salad of Garden Treasures

A little while back, I made a salad entirely of bittercress and goat cheese.  It was pretty sharp, and I wondered if maybe there was a happy medium.  Well, I may have found it.
I was cleaning up the yard yesterday and brought in a large bundle of: dandelions, chickweed, bittercress, wood sorrel, a few mint leaves, and violets for garnish.  I added the last of that Robiola Due Latti and, drizzled with balsamic vinegar, it was very good!  The title of this post came from when my husband asked what was for dinner...

Incidentally, I tried eating the dandelion buds and flowers and...blegh.  Not raw, anyway.  Maybe they can be braised?

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