I'm developing recipes for my second book all about gardening and cooking with wild edibles. For the greens and herbs in this salad pick any combination of exotic or conventional, wild or domesticated: arugula, spinach, dandelion, lamb’s quarters, nasturtium leaves, baby kale, or even experiment with a few tender springtime maple leaves! Likewise, pick whatever edible petals and berries you have on hand at the moment; in this recipe, I’m listing the flowers that I used to make the one in the photo, but you can get even more exotic . . . think sweetly scented maple, hawthorn, linden or eastern redbud blossoms or pluck petals from arrowhead, bee balm, chicory, eastern spring beauty, red clover, roses, evening primrose and spiderwort. And, seriously, use this salad to celebrate summer as well as spring; just change up the combination of ingredients to reflect the season! —signe langford
For the Salad
tender new peas, blanched
small red onion, halved, then thinly sliced
feta cheese, cubed
watermelon, seeded and cubed
fresh blueberries, or raspberries, serviceberries, blackberries...
small radishes, trimmed, thinly sliced
an unpeeled English cucumber, very thinly sliced
Blanch the peas; bring a medium saucepan of salted water to the boil over high heat. Add the peas and boil for 1 minute. Drain and transfer peas to a bowl of icy water. Allow to sit in the cold water until the peas are completely cooled, then drain and set aside to dry a bit.
Into a very large bowl add all the salad ingredients; set aside while making the vinaigrette.
Add the vinaigrette, and toss very gently; petals bruise easily. Tumble onto a serving platter and garnish with a final drizzle of honey.
For the Vinaigrette
To make the vinaigrette, add the oil, verjus or vinegar, honey, mustard, salt and pepper to a medium bowl and whisk until well blended.