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.
Total Steps
6
Ingredients
11
Tools Needed
6
Ingredients
- 1/4 pound wood violets
- 1/4 pound miner's lettuce
- 1 medium sized shallot, minced
- 1/2 cup champagne vinegar
- 1/2 teaspoon cracked black pepper
- 1/4 cup elderflower syrup
- 2 teaspoons salt
- 1/4 cup extra virgin olive oil
- tempura batter
- 1/2 pound morel mushrooms
- 1 cup canola oil
Instructions
Step 1
Rinse and dry wood violets and miner's lettuce. Place them into a large mixing bowl.
Step 2
Add minced shallot to a medium sized bowl and cover with champagne vinegar. Let sit for an hour.
Step 3
Add cracked black pepper, elderflower syrup, and salt to the shallot mixture and whisk. Slowly whisk in olive oil until emulsified to create the vinaigrette.
Step 4
Prepare tempura batter according to package instructions.
Step 5
Lightly batter morel mushrooms and fry them in hot canola oil until golden brown.
Step 6
Toss the rinsed greens and fried morels with the prepared elderflower vinaigrette and serve immediately.