Wood Violet and Miner's Lettuce Salad With Elderflower Vinaigrette and Fried Morels

Photo: One Pot

Ingredients

pound wood violets

pound miners lettuce

1 medium sized shallot, minced

1/2 cup champagne vinegar

1/2 teaspoon cracked black pepper

cup elderflower syrup

2 teaspoons salt

cup extra virgin olive oil

tempura batter

1/2 pound morel mushrooms

1 cup canola oil

Preparation

Rinse and dry wood violets and miner's lettuce and place into a large mixing bowl. Add shallot to a medium sized bowl and cover with champagne vinegar, sit for an hour. Add cracked black pepper, elderflower syrup and salt and whisk. Slowly whisk in olive oil.

Prepare tempura batter according to instructions. Lightly batter and fry morels in hot canola oil until golden brown, approximately 3-5 minutes.

Toss greens and morels with vinaigrette and serve.

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About

This is a unique recipe that was specifically created for a Foraged and Found One Pot Dinner on June 15, 2009 by Christina Choi, from Forage and Found Edibles, Michael Hebb and Conor Donahue of One Pot.