It can't get much more local and sustainable than making a salad out of weeds from the yard. We have a huge number of wild mustard popping up across the yard right now. Picked small it tastes just like arugula. I gathered some this morning and made a salad for lunch, combining the spicy wild mustard with sweet apple slices, a few pine nuts, and a yogurt based dressing. (Yes, I slightly overdressed it. I didn't want to save the little bit of extra dressing and just threw it in there. How non-gourmet of me). On the side I finished up the last of the home made bread that I made last week with sliced black pepper cheddar melted on top. Yum.
Weed salad. Brilliant. And delicious!
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