Quantity for 4 persons
4 leaves of lettuce cut into large pieces
1 tea cup spinach roughly cut
1/2 tea cup radicchio or other bitter herbs chopped
1 tea cup wild carrot leaves ( daucus carrota ) finely chopped and 2-3 roots peeled and sliced
2 tbsps dill, 3 tbsps wild fennel leaves
6-8 sage “fruits” washed and cut into quarters (they have an incredible refreshing and aromatic taste)
1 fl.ts. blanched fresh peas or beans ( vicia faba ). If you grow beans or peas, use the tender shoots as well.
10 mallow flowers
2/3 tea cup olive oil
1/4 tea cup lemon juice
1 tbsp citrus marmalade
a little lemon zest (without the white)
1 tbsp fresh or dry verbena or pennyroyal
1/2 tsp green pepper grains
Beat all in a blender.
Mix all the vegetables, add salt and pepper and drizzle with 1/2 tea cup sauce. Stir again and if necessary add some more sauce. The sauce left keep it in a glass container in the refrigerator.