Wood Violet and Miner's Lettuce Salad With Elderflower Vinaigrette and Fried Morels
By: One Pot
Published: Thursday, December 10, 2009 - 4:28pm

Ingredients




pound  wood violets
pound  miners lettuce
1 medium sized shallot, minced
1/2 cup champagne vinegar
1/2 teaspoon cracked black pepper
cup  elderflower syrup
2 teaspoons salt
cup  extra virgin olive oil
tempura batter
1/2 pound morel mushrooms
1 cup canola oil

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.

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.