Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)

Name: Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 4 spring onions, bulbs only; 4 small turnips, peeled; 2 small artichokes, peeled; 2 asparagus; 2 carrots, peeled; 3/4-ounce green peas; 1 tablespoon extra-virgin olive oil; Salt; 1 teaspoon balsamic vinegar reduction; 6 primroses; 6 wild sorrels; 4 garlic mustard leaves; 4 lady's bedstraws; 3 stems cuckoo flower

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Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 4 servings

Level: Intermediate

Total: 15 min
Active: 15 min

Yield: 4 servings

Ingredients

4 spring onions, bulbs only

4 small turnips, peeled

2 small artichokes, peeled

2 asparagus

2 carrots, peeled

3/4-ounce green peas

1 tablespoon extra-virgin olive oil

Salt

1 teaspoon balsamic vinegar reduction

6 primroses

6 wild sorrels

4 garlic mustard leaves

4 lady's bedstraws

3 stems cuckoo flower

Directions

Finely slice the onions, turnips, artichokes, asparagus and carrots with a mandolin.
In a mixing bowl, combine the sliced vegetables with the peas, a teaspoon of the olive oil and pinch of salt.
Transfer the dressed vegetables to a serving bowl, and drizzle with balsamic vinegar. Then add the primrose, sorrel, garlic mustard, lady's bedstraw and cuckoo flowers to a mixing bowl and coat with the remaining oil and some salt.
Place the dressed herbs and flowers on top of the vegetables, and serve.