On the road

Foraging Dinner at PA’s Awbury Arbouretum: Salad of Truly Wild Greens With Tahini and Honey Vinaigrette

Photo by Leslie Seaton

Jump to recipe

Last year, Jill and I attended a dinner in Germantown just outside Philadelphia at the historic Awbury Arboretum.  We did a foraging walk and learned about a few wild edibles you can consume.  The best part was the dinner they made out of all foraged greens!  They shared a few of the recipes on Philly.com and I got permission to share them with you here.  This is the foraged salad from Partyspace.com, a division of Jeffrey A. Miller Catering:

Salad of Truly Wild Greens With Tahini and Honey Vinaigrette

May 25, 2016
by Patrick Jaszewski

Ingredients

For the salad:

  • Purslane
  • Lamb's-quarter
  • Sassafras leaves
  • Wood sorrel
  • Asiatic day lilies
  • (Any combination of the above greens are fine, or mix in nonwild greens if needed or desired. Use roughly 12 ounces of greens for 8 diners.)

For the tahini:

  • 1/2 cup hazelnuts
  • 1/2 cup almonds
  • 1/2 cup extra virgin olive oil
  • Salt and pepper, to taste

For the vinaigrette:

  • 1/4 cup rice wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons honey
  • Salt, pepper, to taste

Instructions

  1. Toast nuts in the oil in a heavy skillet over low heat until slightly brown, 5-10 minutes
  2. Let nuts cool, then puree. Season with salt and pepper and set aside.
  3. Combine all vinaigrette ingredients in a jar with a screw-on lid and set aside.
  4. Wash greens carefully and spin dry.
  5. To assemble the salad, slather a couple of tablespoons of the tahini on each salad plate.
  6. Shake the jar of vinaigrette vigorously to combine all ingredients well.
  7. Dress the mixed greens with the vinaigrette, and serve a healthy portion of greens on each plate.
Serving Size
8
Category On the road Recipes Sides
© 2024 Printed from: https://explorers.kitchen

Tags

arbouretum,
awbury,
Awbury Arboretum,
dinner,
foraging,
Germantown,
Honey,
Leaf vegetable,
pa's,
Philadelphia,
salad,
Tahini,
Vinaigrette,
Wild Greens
Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, former homebrewer. Committed to DIY ethic. Minnesota native transplanted in Pennsylvania. Thunderbird MBA Alumni and Golden Gopher. Undyingly positive and open minded. Drives Jill crazy by questioning everything.

Leave a Comment
Share
Published by
Patrick Jaszewski
Tags: arbouretumawburyAwbury ArboretumdinnerforagingGermantownHoneyLeaf vegetablepa'sPhiladelphiasaladTahiniVinaigretteWild Greens
9 years ago

Recent Posts

James Beard’s Pumpkin Pie

I somehow lost my post on the pumpkin pie I posted back in 2017 when…

4 years ago

Game of Thrones viewing party – Whole pig head cooked sous vide, then fried

Yes, Game of Thrones is coming to a close. For the penultimate episode, I wanted…

6 years ago

Tasting Bay Leaves

Today, we're tasting bay leaves. They're a simple ingredient we've all used, but do you…

6 years ago

Clementine Mojo – a tasty sauce for rich pork

This clementine mojo accompanies the smoky potluck pintxos along with our romesco sauce. I did…

6 years ago

Romesco sauce for potluck pintxos

This romesco sauce is an accompanying recipe to the potluck pintxos we posted for the…

6 years ago

Potluck Pintxos – Smoked Pork Shoulder Bites

Today, I've got the perfect thing for your holiday potluck - my take on pintxos!…

6 years ago
Stay connected with Explorers Kitchen

Join our newsletter!