Wild Foraged Spring Grains & Greens Salad Bowl
My husband has proclaimed this his new favorite spring meal!
Vinaigrette
Whisk together, and set aside:
1/4 c. olive oil
2 tsp. Dijon mustard
1 tsp. lemon juice
1 tsp. honey
1 Tbsp. dried tarragon
Prepare:
1-2 c. cooked green, brown, or French lentils- tossed with 2-3 tsp. of the vinaigrette
A few sauteed chopped morels and chopped ramps (or green onion, and small clove minced garlic)
Salad
To a large bowl of mixed greens, including some watercress, add:
Several stalks raw or roasted asparagus, cut into about 2" pcs
Some thinly sliced radishes (and optional cucumber)
Plate the salad and top with a few large scoops of lentils and a scattering of morels/ramps.
Drizzle with additional vinaigrette, to your taste.
Recipe created or adapted by Liz Talley, Urban Graze
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