Wild Green Salad

The whole point of this salad is the mix of greens, not just a bag of romaine. Bittersweet escarole gives body and a gentle edge, lemony sorrel brings a tart, almost citrusy snap, and a generous handful of fresh mint keeps everything cool and fragrant.

Toast the sunflower seeds before they go in. A few minutes in a dry skillet turns them golden and nutty, and that warm crunch against the cool greens is what makes the bowl worth eating.

Dry the greens thoroughly after washing. Wet leaves repel the dressing and leave a watery puddle at the bottom of the bowl, while dry ones let it cling to every leaf.

The dressing couldn’t be simpler: herb vinegar and sunflower oil whisked together. Taste it and nudge the balance with more vinegar for brightness or more oil to mellow it before tossing.

Pro Tips

• Tear delicate greens by hand rather than cutting; torn edges bruise less and stay crisp.
• Dress the salad right before serving so the leaves don’t wilt into the oil.
• Toast a few extra sunflower seeds; they’re great scattered over soups and grain bowls too.

Variations

• Crumble in goat cheese or feta for a richer, tangier bite.
• Swap the sunflower seeds for toasted walnuts or pepitas.
• Add thin apple or pear slices in fall for a sweet contrast to the bitter greens.