June 19, 2009
www.foodista.com is charging ahead with their plans to become the wikipedia of food (and recipes and ingredients) on the web and they are doing a lovely job.
Recipe: Wood Violet and Miner's Lettuce Salad With Elderflower Vinaigrette and Fried Morels [edit]
Edited by: one pot, Sarah Donnell
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Foodista Blog: “Foodista and Onepot.org”
June 19, 2009
This last Monday night, Foodista collaborated with Michael Hebb of Onepot.org and Foraged and Found Edibles in the Caffe Vita Loft for a “Friends of Foodista” dinner. What came ...
[edit] Ingredients
¼ |
pounds wood violets |
¼ |
pounds miners lettuce |
1 |
medium sized shallot, minced |
½ |
|
½ |
teaspoon cracked black pepper |
¼ |
cups elderflower syrup |
2 |
teaspoons salt |
¼ |
cups extra virgin olive oil |
tempura batter |
|
½ |
pound morel mushrooms |
1 |
cup canola oil |
[edit] Preparation
Step 1 |
Rinse and dry wood violets and miner's lettuce and place into a large mixing bowl. Add shallot to a medium sized bowl and cover with champagne vinegar, sit for an hour. Add cracked black pepper, elderflower syrup and salt and whisk. Slowly whisk in olive oil. |
Step 2 |
Prepare tempura batter according to instructions. Lightly batter and fry morels in hot canola oil until golden brown, approximately 3-5 minutes. |
Step 3 |
Toss greens and morels with vinaigrette and serve. |
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[edit] About Wood Violet and Miner's Lettuce Salad With Elderflower Vinaigrette and Fried Morels
This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.
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