Twilight salad
Buy a nice bunch of arugala or watercress. Or, better yet, harvest your own. Chop into 1½-inch lengths.
Collect 30-40 large first-year garlic mustard leaves and tear them into thirds or quarters.
Collect 25-30 hedge mustard leaves and tear them in half.
Collect ¼ cup creeping Jenny tops and mince.
Toss all greens together.
Garnish lavishly with Queen of the Night blossoms, periwinkle flowers, and purple pansies.
Serve – at twilight, of course – with tamari, herbal vinegars*, extra virgin olive oil, and gomasio.
* Garlic mustard root vinegar and garlic pigtail vinegar are especially good choices
🌱
Post a comment
Comments are moderated, and will not appear until the author has approved them.
Your Information
(Name and email address are required. Email address will not be displayed with the comment.)
Comments