Dandelion and primrose leaf salad is an early spring-forager salad for detoxifying the whole body. Dandelion and chicory are a mild stimulant for the liver and bladder. You can find some of the fresh ingredients growing in gardens or small woodland areas, but some you may need to purchase, such as chives, arugula, and chicory. You can grow arugula also from seed.
- 1oz (30g) dandelion leaves,
- 1 tsp wild chives,
- 1/4oz (10g) daisy leaves (Bellis perennis),
- 1/4oz (10g) yarrow leaves,
- 3/4oz (20g) primrose leaves,
- 1/4oz (10g) arugula leaves,
- 1 head of chicory,
- 11/2 tbsp linseed oil,
- 11/2 tbsp lemon juice,
- white pepper to taste,
- sesame salt to taste (see note).
Makes 2 servings
- Rinse all the salad leaves and dry them in a salad spinner.
- To prepare the dressing, combine the linseed oil, lemon juice, white pepper, and sesame salt in a small bowl and mix well. When the salad leaves are dry, put them in a serving bowl, toss with sesame salt, and add the dressing.
NOTE: To prepare the sesame salt, soak 1 tablespoon of golden, or shelled, sesame seeds and 1 tablespoon of black sesame seeds in a bowl of water overnight. Next day, drain the water and discard, tie up the sesame seeds in a muslin or cheesecloth bag, and leave them to drip-dry. Once dry, lightly pan-roast the seeds, adding 3 good pinches of sea salt, and toss them. Then grind the seeds in a pestle and mortar or food processor and store in a sealed container until needed.
NOTE: If pregnant, don’t use the yarrow leaves.