Wild Miner’s Lettuce Salad

Sarah MickeyAll Recipes, FAVORITE SPRING RECIPES, Leafy Vegetable Recipes, Miner's Lettuce Recipes, Produce Recipes, Seed Recipes, Wild Produce Recipes 8 Comments

WILD MINER’S LETTUCE SALAD

Miner’s lettuce, a delicious wild salad green with a crisp, mild (slightly spinach-esque) flavor, is available from about March to June. In this salad, the pine nuts, cheese, dried cranberries, and homemade vinaigrette allow the wild greens to shine, while the contrasting shapes, flavors, and colors enhance the presentation.

Wild Miner's Lettuce Salad

Makes 1 Serving

INGREDIENTS
  • 1 large handful of fresh Miner’s Lettuce
  • 1-2 thin slices of blue cheese (we recommend Point Reyes Blue Cheese or Maytag Blue Cheese)
  • 7-10 dried cranberries
  • 7-10 pine nuts
  • 1 tsp camelina seeds, lightly toasted (optional, provides additional crunch & nutrition)
  • Homemade Vinaigrette (we used Camelina oil, champagne vinegar, lemon juice, Dijon mustard and salt).
  • Lemon zest or orange zest

DIRECTIONS

1

Arrange the miner’s lettuce on a plate, and sprinkle on the dried cranberries.

2

Lightly toast the pine nuts in a dry pan on the stove top. This can also be done in the oven, but pine nuts burn extremely easily, so the stove top allows you to keep a better eye on them. Flip them over by shaking the pan to brown them evenly. As soon as they start to develop a light to medium brown color on the sides and smell nutty, they’re done.

Sprinkle the nuts over the salad hot or allow them to cool first. (You can also add lightly toasted camelina seeds at this stage to sneak extra vitamin E and omega 3’s into your salad.)

3

Slice the blue cheese as thinly as possible and arrange on the plate.

4

Using a spoon, whisk, or squeeze bottle, drizzle small amounts of the vinaigrette on to the plate and miner’s lettuce.

5

Using a microplane or citrus grater, grate a little lemon or orange zest over the top of the salad to finish.

Comments 8

  2. Something about this seems so tasty to me. Learned something new today. Champagne vinegar. Never knew there was such a thing. I definitely like the idea of spinachy tasting leaves in the salad and the fruit mixed in. Lynn A.

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