Grab your basket and gather up the lettuce in the garden plus wild flowers and fresh herbs! This summer breeze salad is as fresh as it gets.
There's nothing better than popping out the door to my "kitchen garden" and gathering lettuce for a fresh salad. I love that one year I decided to make a smaller garden of "easy to gather and eat" crops right outside the kitchen. It sure helps us eat it up!
Summer is all about foraging for fresh herbs, veggies, flowers, everything! I also love mushroom gathering (well, Marius has made sure to be an expert on mushroom safety!) and using it for our own seasoning salt. Edible flowers, especially, seem easier to educate yourself on. Look for classes, books, neighbors, to teach you what is safe and delicious!
This is the perfect side dish! I love making it with dinner - or simply serve with a fresh loaf of French bread.. Especially with older kids, they can head out and do the foraging after lunch. It's great with moose burgers. If you want a one-bowl lunch option, pasta salad without mayo is perfect for hitting all food groups.
Plants and Flowers to Look For
Some options I came across: dandelion flowers and leaves, wild rose petals, blackberry petals, kale flowers, dill, bittercress flowers, lovage, onions, chives, garlic scapes, borage flowers, sage flowers, grand fir needles, mint and lemon balm.
Keep in mind these are what I have in Northern BC but many are available all across the US and Canada.
How to Make Summer Breeze Salad
***See recipe card below for precise measurements and instructions.***
Step 1: Gather and wash your lettuce and selection of edible foliage.
Step 2: Chop the herbs and such into bite-sized bits.
Step 3: Assemble a large bowl of lettuce and enough herbs and flowers not to overwhelm the greens.
Step 4: Make infused vinegar and in turn make a quick vinaigrette.
Step 5: Dress the salad and add cheese if desired.
FAQs
Many libraries or extension offices will offer classes on local foraging. You likely also have neighbors that are familiar with local plants. Books can be helpful as well, but be careful on the internet to know the source giving you the information! When in doubt, leave it out. You will also want to make sure you know the plants (such as dandelions) haven't been treated with any pesticides.
I recommend leaving the herbs covered in vinegar at least one hour, minimum. I find that overnight will give me a strong flavour. I don't keep them in the jar more than 3 weeks, tops, but you will want to taste as it ages to make sure it doesn't turn overpowering. At that point you can strain out the solids and your vinegar is ready to store!
Not a fan of vinegar? A fresh from the garden salad can also utilize homemade ranch dressing! Caesar is another option, though might be a bit strong for the herbs.
Photos by Dante from Shire by the Sea
More Recipes to Enjoy
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Fresh From the Garden Salad
Ingredients
Salad
- Fresh greens and lettuce
- Fresh herbs
- Fresh edible flowers
Dressing
- Apple cider vinegar
- Olive oil
- Feta or Parmesan cheese
- Salt and pepper to taste
Instructions
- Gather fresh lettuce, herbs, flowers, etc. from your backyard or head to the farmer's market.
- Add washed lettuce and greens to a large salad bowl as your base.
- Next up, top with flowers, onions, herbs - being sure not to overwhelm the lettuce! Set in the fridge.
Make Dressing
- To a mason jar, add remaining chopped herbs, flowers, needles, anything you have. Cover with 1 cup of apple cider vinegar, making sure everything is submerged. Let rest at least 1 hour, or you can make this the day before.
- Add equal parts strained infused vinegar and olive oil to a clean jar. Add salt and pepper, cover, and shake well to combine.
- Dress the salad at large or in individual servings before the dressing has a chance to separate.
- Top with cheese or anything else you like!
Notes
- Always know what you are gathering! Use a local expert, books, or take a class.
- Know how the plants have been treated - meaning treated well and not sprayed. Always pick from land that you own or where you have permission to be.
- Vinegar needs to be infused for at least 1 hour, but 24 hours will really give you a punch!
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