MINER'S LETTUCE SALAD
To make salad, Sunset reader Vicki Vermeer gathers miner's lettuce, a succulent tender green that grows abundantly on her 10-acre ranch. This wild native got its name from the gold miners who sought its freshness in their limited diet. Miner's lettuce (Montia perfoliata) thrives in moderate climates throughout the West from late winter to early spring. Sometimes it's sold at farmers' markets. As a substitute, user baby spinach leaves.
Provided by Vicki Vermeer, Tuolumne, California,
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- In a 6- to 8-inch frying pan over low heat, stir nuts in oil until golden, 3 to 4 minutes. Add vinegar. Let cool.
- Pour nut mixture into a wide bowl; add basil and miner's lettuce. Mix and season to taste with salt and pepper.
Nutrition Facts : Calories 93, Carbohydrate 4.3, Cholesterol 0.0, Fat 8, Fiber 1.8, Protein 2.4, SaturatedFat 1.1, Sodium 6.2
CITRUS, BEET AND MINER'S LETTUCE SALAD
This Citrus, Beet and Miner's Lettuce Salad Recipe will nourish you during the transitions between seasons, and a wonderful way to highlight the foraged wild green.
Provided by Ashley Adamant
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees.
- Wash and trim beets, and set on a sheet of aluminum foil or in a baking pan. Rub with a few glugs of olive oil, and seal in foil or cover baking pan. Roast beets until soft when pierced with a fork, usually 35-50 minutes, depending on size.
- Let beets cool and then peel, then slice into wheels.
- Layer beets, citrus, and miners lettuce in a bowl or on a platter.
- Sprinkle with cashews.
- Enjoy!
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- In a medium bowl, combine the lemon zest and juice with the garlic, pimentón, olive oil and parsley. Add the squid and toss to coat. Cover and refrigerate for 2 hours.
- In a food processor, combine the anchovies with the capers, shallot, garlic, parsley, mint, chives and lemon zest and juice and process until minced. With the machine on, slowly pour in the olive oil. Season the green sauce with salt and pepper.
- In a large bowl, spoon the lemon juice over the shallot and let stand for 10 minutes. Whisk in the olive oil and season with salt and pepper. Add the miner's lettuce, chickpeas, mint and parsley and toss the salad.
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- In a 6- to 8-inch frying pan over low heat, stir nuts in oil until golden, 3 to 4 minutes. Add vinegar. Let cool.
- Pour nut mixture into a wide bowl; add basil and miner's lettuce. Mix and season to taste with salt and pepper.
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