According to an ancient maxim, it takes four people to successfully prepare a salad:
A sage who will wisely ration the salt, pepper, and mustard.
A miser who will parsimoniously deal out the vinegar.
A generous person who will give forth in abundance the oil.
A maniac who will mix the whole into a flavorful combination.
Courtesy of the Herbfarm restaurant, which used to be located in Fall City, Washington, here is an alternative way to make a simple but elegant green salad:
Base greens: arugula, chick weed, chicory, choi (bok and pak), corn salad, cress, edible chrysanthemum, dandelion greens, endive, kale, lamb’s quarter, lettuces, miner’s lettuce, mustards, orach, purslane, shepherd’s purse, spinach, violet leaves, watercress
Herbs: basil, caraway, chervil, chives, cilantro (coriander), dill, fennel, Good King Henry, lemon balm, lovage, marjoram, mint, parsley (curly & flat), rosemary (small amount chopped very fine), salad burnet, sorrel, sweet cicely, tarragon)
Edible flowers: arugula, borage (whole flower), tuberous begonias (petals and stems), calendula (petals), chives (whole or petals), chrysanthemums (petals), day lily (flower or petal), English daisies (petals), scented geraniums, honeysuckles, lilacs (petals), marigolds (‘Lemon Gem’), nasturtium (flower), pansies (flower or petal), peas (not sweet peas), pinks (whole or petals), roses (petals), tulips (petals or whole and stuffed), violas (whole flower)
The bulk of the salad should come from base greens. Add additional vegetables if desired, though a charming green salad can be made with greens alone. Toss with salad dressing, being careful not to drown the salad. Add salt and pepper to taste. Dress with herbs and edible flowers.
