Foragers Salad Recipes

FORAGERS' PIE

Foragers' Pie image

Parve Although the Bible orders us to feast, the cooks in the house need food that is easy to prepare, especially on Passover eve. Mushrooms have always been a focus of Jewish food and this foragers' pie would be perfect for a pre-seder meal, when eating matzo and other flours is forbidden and the Passover meal is still hours away. This dish will also suit vegetarians as a main course for Passover.

Provided by Ruth Joseph

Yield Serves 4-6

Number Of Ingredients 8

Ingredients

1 1/2 lbs potatoes, such as red or Yukon gold, peeled and cut into large chunks
about 3 1/2 cups vegetable stock (enough to cover the potatoes)
salt and freshly ground black pepper
6 medium or 4 large onions, finely sliced
1 tablespoon olive oil
1 3/4 lbs fresh mushrooms, roughly chopped
4 large organic free-range eggs
1/2 cup fresh flat-leaf parsley, finely chopped

Steps:

Preheat the oven to 350°F. Place the potatoes in a large pan, pour in the vegetable stock to cover, and boil until tender. Drain, keeping 3 tablespoons of stock, and return to the pan. Mash thoroughly with the stock, season well, and set aside to cool slightly.
Meanwhile, gently cook the onions in the oil until soft but not colored. Add the mushrooms and cook until all the liquid has evaporated. Stir in the parsley and season well. Spoon the mixture into the base of a deep 2-quart baking dish.
Separate the eggs and add the yolks to the potato mixture, beating in well. Whisk the egg whites until stiff and fold into the potato mixture. Pile the potatoes on top of the mushrooms and bake in the oven for 1 hour until golden brown on top. Serve with a large watercress, orange, and walnut salad.

FORAGER'S SALAD

Forager's Salad image

A simple red-wine vinaigrette is all you need to make pleasantly bitter dandelion greens shine. Bonus points if you gather them yourself!

Provided by Martha Stewart

Categories Breakfast & Brunch Recipes

Time 1h5m

Yield Serves 8 to 10

Number Of Ingredients 5

Ingredients

1 tablespoon minced shallot
2 tablespoons red-wine vinegar
1/4 cup best-quality extra-virgin olive oil
8 packed cups fresh dandelion greens
Flaky sea salt, such as Maldon, and freshly ground pepper

Steps:

Whisk together shallot, vinegar, and oil in a small bowl; let stand 1 hour. Whisk dressing; toss with greens. Season with salt and pepper; serve.

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