Wild Herb Salad with Goldenrod
A bright spring salad of finely chopped young goldenrod leaves, mixed wild greens, crisp apple, and nuts, dressed simply with olive oil, vinegar, and mustard. Use goldenrod leaves sparingly for a gentle, pleasantly bitter note.
Equipment
- Salad spinner or clean towel (to dry greens)
- cutting board and knife
- Large mixing bowl
- Small jar or bowl for dressing
- Spoon or whisk
Ingredients
- ½ cup Young goldenrod leaves April–June, finely chopped — about ½ cup loosely packed
- 2 cups mixed wild herbs/greens e.g., dandelion, chickweed, young lettuce, washed and dried
- 1 apple diced
- A small handful of nuts e.g., walnuts, hazelnuts, or sunflower seeds, roughly chopped
- Dressing
- 2 tablespoons olive oil
- 1 tablespoon vinegar apple cider or white wine
- ½ tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- Prep the greens: Wash and dry all leaves well. Finely chop the young goldenrod leaves; keep the amount modest to manage bitterness.
- Make the dressing: In a small jar or bowl, whisk olive oil, vinegar, mustard, salt, and pepper until emulsified.
- Assemble: In a large bowl, combine the mixed greens, goldenrod leaves, diced apple, and nuts.
- Dress and serve: Add the dressing, toss gently to coat, and serve immediately.
Notes
- Taste balance: Goldenrod leaves are slightly bitter—start with a small amount, then adjust to taste. A touch of honey in the dressing can soften the bitterness.
- Variations: Add thinly sliced radish, crumbled goat cheese, or a squeeze of lemon. Toast the nuts for extra crunch.
- Seasonality: Use only very young goldenrod leaves (spring). Older leaves become tough and more bitter.
- Sourcing & safety: Forage only correctly identified, unsprayed plants from clean areas. People sensitive to Asteraceae (daisy family) should test cautiously.
- Make-ahead: Dress just before serving to keep the greens crisp.