As far back as I can remember, my father loved green salads. He still savors chopped green salads like this. This one’s for you, Dad, with much much love.
3-4 curly green lettuce leaves
3-4 tatsoi leaves
3-4 mizuna leaves
A few sprigs dill
1-2 chives, with flowers
Sprig lemon mint
1/3 cup raw walnuts
1/2 to 1 lemon
Process Wash all the greens together by immersing them in a large bowl of water. Let the greens dry in a colander or wire mesh basket.
In the meantime, heat a stainless steal or cast iron skillet on a medium flame for about 45 seconds. Add the whole walnuts.
Allow them to heat on all sides by turning them constantly. When the walnuts turn a golden brown and a pleasant, nutty smell infuses the air, remove them from the pan and allow to cool. When they are cool, chop them into tiny pieces and set aside. Separate each leafy green and herb. Chop each one into tiny pieces
and place in a medium-sized mixing bowl.
Add the walnuts and toss all ingredients together.
Squeeze the lemon
and pour on the salad; mix in well. Garnish with the whole edible purple chive flower as shown above,or pull the petals apart and integrate with the salad, as shown here.
©Nancy Wolfson-Moche 2014
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