63. Spring salad
Wild Cress, Butter Lettuce, Wild Violets, Hazelnuts, Avocado, Red Spring Onion, Champagne Vinaigrette
Yield: two large or four small servings
Ingredients:
1 head butter lettuce, torn into pieces
1 bunch wild foraged cress
1 handful wild violets
1 handful hazelnuts
1 ripe avocado, sliced
1 red spring onion, sliced into rings
1 T. champagne (or other) vinegar
2 T. olive oil
1 t. Dijon mustard
salt and pepper to taste
Method:
+ Place all of the salad ingredients except for the violets in a serving bowl.
+ Place the vinegar, oil, mustard, salt and pepper in a small jar and shake vigorously until well combined.
+ Pour the dressing over the salad and toss it well. Garnish with the violets. Serve immediately.
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