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

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 and I got permission to share them with you here.  This is the foraged salad from, a division of Jeffrey A. Miller Catering:

Salad of Truly Wild Greens With Tahini and Honey Vinaigrette

Rate this recipe
0 ratings
Recipe by: Patrick Jaszewski
Category: On the road, Recipes, Sides

Photo by Leslie Seaton


    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


  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.

Patrick Jaszewski

Culinary Tyrannosaurus, passport stamp collector, home cook, pilot, strength enthusiast, bilingual, coffee roaster, recovering 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.

Recent Posts

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…

11 months ago

Tasting Bay Leaves

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

1 year ago

Clementine Mojo – a tasty sauce for rich pork

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

1 year ago

Potluck Pintxos – Smoked Pork Shoulder Bites

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

1 year ago

Sweet Potato Pie: The new king of your holiday table in 2018 Today we're making Sweet Potato Pie! There are many recipes out there, but we…

1 year ago

Homemade “Cronions” – a tasty condiment for pylsur

This is an accompanying recipe to go along with the pylsur post for Iceland.  The…

1 year ago