1 ripe but still firm pear or a crisp, tart red or pink apple ½ cup walnuts 4 spring onions 1 cup of gently-compressed dandelion greens
Dressing 2 tablespoons extra virgin olive oil 1½ tablespoons lemon juice 1 teaspoon of Dijon mustard salt and pepper
Lightly toast walnuts and allow to fully cool.
Make the dressing.
Cut the pear into centimeter-wide wedges. (If using apple, also then cut the wedges into sections about a half a centimeter wide). Put them into your salad bowl and toss in a little of the dressing to prevent browning.
Finely chop the spring onion, then wash and dry the dandelion greens and chop them roughly across the grain. Add both to the salad bowl.
Add the walnuts and the rest of the dressing and mix before serving.
1 cup of gently-compressed dandelion greens 4 eggs, hardboiled until yolks are firm but still tender 2 thick slices of good quality bread – stale is best
Dressing 2 tablespoons extra virgin olive oil 1½ tablespoons lemon juice 1 tablespoon capers 1 clove crushed garlic salt and pepper
1. Wash and dry the dandelion greens, then chop them roughly across the grain
2. Peel the eggs and cut them into halves or quarters. 3. Tear or cut the bread into chunks and toast under a griller or in a tray in the oven until golden brown and crunchy. 4. Make your dressing. 5. Assemble all ingredients in a bowl and enjoy!
3 cups of firmly-compressed chickweed tops 3/4 cup raw cashews 3 cloves garlic 1 tablespoon apple cider vinegar 1 tablespoon lemon juice 1/4 cup extra virgin olive oil salt to taste – probably about ½ a teaspoon pepper
1. Chop your chickweed across the stem so that it ends up in sections no more than 2cm long.
2. Put one cup of the chickweed into a food processor (or blender if you don’t have one) along with the oil, vinegar and lemon juice. Add about a tablespoon of water and blend until you have a consistent texture (but not until smooth). If it’s not happening add a little more water or oil (very gradually). Tip: If you’re using a blender, you’ll need to stop it every few seconds, take the lid off and give everything a stir. This stops you ending up with puree on the bottom and unblended leaves sitting on top. 3. Add the garlic and the cashews, then give the blender a few pulses until they break up very roughly. Add the rest of the chickweed, and the salt and pepper. 4. Blend until all the chickweed is broken down, but stop while you still have a nice chunky pesto. If you’re using a blender and it still won’t blend, add a dash more of whichever of the liquids your taste-buds tell you is missing.