Wood Violet and Miner's Lettuce Salad With Elderflower Vinaigrette and Fried Morels

Preparation

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.
2
Prepare tempura batter according to instructions. Lightly batter and fry morels in hot canola oil until golden brown, approximately 3-5 minutes.
3
Toss greens and morels with vinaigrette and serve.

Tools

 



About

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.

Yield:

8 servings

Added:

December 10, 2009

Creator:

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