The Dalish do not spend time in agricultural pursuits. Instead, they must gather their fruits and vegetables during their travels. This salad incorporates the idea that the Dalish wild source their foods. Experienced wild sourcers could collect the ingredients to make a salad or incorporate local flavors instead. The following recipe is a suggestion and should be adapted to the individual tastes; for example I recommend dandelion greens because they can be picked from pesticide free yards, but personally I find them too bitter to be enjoyable. Each serving should be 1 cup.
Purslane, Dandelion Greens, or Spinach
Strawberries, preferably wild
Wash and pat dry all ingredients.
Chop “lettuce” and fennel. Cut your leeks into rings. Slice the strawberries, and cut apple into bite-sized pieces.
Of the rosemary, you will only want the leaves. Harvest enough for about one tablespoon.
Pick about 10 leaves of mint. You will want to either ribbon cut this or use a spice-mill to cut it. Doing either of these methods will release the mint more thoroughly into your salad.
Mix the desired amount of “lettuce,” fennel, leeks, apple, rosemary, and mint together. Arrange strawberries on top. Finish with edible flowers.
If desired, a dressing made from a fruit-infused or plain balsamic vinegar and extra virgin olive oil may be offered, if desired. The ratio is for every 3 tablespoons of oil add 1 tablespoon of vinegar. This will add about 100 calories per serving to your salad.
Total Fat: .4 g
Saturated Fat: .1 g
Polyunsaturated Fat: .2 g
Monounsaturated Fat: .1 g
Cholesterol: 0 mg
Sodium: 32.0 mg
Potassium: 338.6 mg
Total Carbohydrate: 12.4 g
Dietary Fiber: 3.3 g
Sugars: 7.5 g
Protein: 1.6 g