WILD CARROT & SAGE APPLES salad
This is a salad you can make early in the spring.
The photo is from a salad made in May, so there were no sage apples or tender wild carrot leaves. I used wild carrot flowers instead.
Quantity for 4 persons
4 lettuce leaves, use the outer leaves cut into large pieces
1 cup of spinach, medium-chopped
1-2 tablespoons of finely chopped radicchio or another bitter wild green, such as taraxako
1/2 cup tender wild carrot leaves, very finely chopped
2 tablespoons of dill
3 tablespoons of wild fennel leaves
6–8 sage apples, peeled and cut into 4 (they have an incredibly fresh and aromatic taste)
1 tsp. scalded fresh horse beans or peas (if you have bean plants, use the tender shoots or sprouts from them as well)
10 mallow flowers
10 or more of the daisies, known as “mandilides” (they belong to the Chrysanthemum coronarium genus). Use only the petals
Sauce
2/3 tsp. oil
1/4 tsp. lemon
1 tbsp. citrus jam, preferably lemon
Add a small amount of lemon peel, excluding the white part
1 tbsp. fresh or dried lemon balm or “fliskouni” a species of wild mint
1/2 tsp. green pepper granules
Blend everything in a blender
Preparation
Mix all the vegetables, add salt and pepper, and pour 1/2 cup of the sauce over them.
Blend again, and top with sauce if necessary.
