12/12/2007
Springfield Salad with Walnuts
Salad / Spring / Ruth Pretty / Serves: 6


1 handful miners lettuce and/or flowers
1 handful cress
2 handfuls small rocket leaves
1 handful baby rainbow chard leaves
2 handfuls soft-leafed lettuce such as buttercrunch
12 small sugar snap peas, topped and tailed
18 walnut halves, toasted
12 alpine (wild) strawberries
a few calendula petals
5 tablespoons walnut oil
flaky sea salt
freshly ground black pepper




Notes:

Just as good with any range of mixed salad greens, regular strawberries and without the snap peas & petals. Also, a good alternative to the snap peas (considering that they are imported all the way from South Africa) is fresh peas from their pods.

Source:

Cuisine
Issue 118
September 2006


Gently wash the miner's lettuce, cress, rocket, chard and soft-leafed lettuce and spin in a salad spinner to remove excess water.
Place greens in a large salad bowl.
Add sugar snap peas, walnuts, strawberries and calendula petals.
Drizzle the salad with a little walnut oil just to moisten the leaves, leaving the remainder for your guests to drizzle on their own servings.
Add salt and pepper to taste.
Gently toss the salad.
Serve immediately.