Mission fig, elderberry, and mixed greens salad
Indulge in a delightful blend of mission figs, rejuvenating elderberries, and fresh mixed greens for a refreshing culinary experience.
Ingredients:
- ¼ cup extra-virgin olive oil
- 4 teaspoons fresh lemon juice
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground green pepper-corns, plus more to taste
- ¼ teaspoon finely chopped fresh sage (preferably hummingbird sage)
- 1 medium bunch dandelion greens (about 230g), stems trimmed, large leaves torn in half (about 3 cups)
- 1 cup mixed micro-greens (about 30g)
- 1 cup fresh edible flowers (about 3/4 ounce), such as baby sunflower, fennel, marigold, and nasturtium
- ¾ cup loosely packed celery leaves, large leaves torn
- ½ cup fresh blue elderberries
- ¼ cup loosely packed fresh sage leaves (preferably hummingbird sage)
- ¼ cup pine nuts, toasted
- 6 fresh figs (preferably Mission figs), halved lengthwise
Instructions:
- Combine all dressing components in a small bowl. Add salt and green pepper to taste.
- Mix all salad components in a large bowl. Pour dressing over the salad and mix well. Serve right away.
Summary:
- Calories: 484 kcal
- Fat: 54 g
- Protein: 0 g
- Carbs: 2 g
- Potassium: 30 mg
- Magnesium: 4 mg