Mission Fig, Elderberry, and Mixed Greens Salad 

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"Winemaker Tara Gomez belongs to the Santa Ynez Band of Chumash Indians. This salad of seasonal fruits, herbs, and flowers balanced with bold leafy greens and a simple, bright lemon dressing, from a feast at Camins 2 Dreams, the winery she runs with her wife Mireia Taribó, includes traditional Chumash ingredients. Both the dressing and the salad call for aromatic hummingbird sage. More fragrant and less bitter than other types of sage, hummingbird sage is native to the cool coastal parts of Santa Barbara County. Though not quite the same, common sage will work well. Elderberries, considered a medicinal plant, grow wild in the region. Used whole, they're lightly fragrant and offer a hint of sweetness.

Mission Fig, Elderberry and Mixed Greens Salad
Photo: Photo by Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell
Total Time:
15 mins
Yield:
4 to 6 servings

Ingredients

Dressing

  • ¼ cup extra-virgin olive oil 

  • 4 teaspoons fresh lemon juice

  • ¼ teaspoon kosher salt, plus more to taste

  • ¼ teaspoon ground green pepper-corns, plus more to taste

  • ¼ teaspoon finely chopped fresh sage (preferably hummingbird sage) 

Salad

  • 1 medium bunch dandelion greens (about 8 ounce), stems trimmed, large leaves torn in half (about 3 cups)

  • 1 cup mixed micro-greens (about 1 ounce) 

  • 1 cup fresh edible flowers (about 3/4 ounce), such as baby sunflower, fennel, marigold, and nasturtium

  • ¾ cup loosely packed celery leaves, large leaves torn

  • ½ cup fresh blue elderberries

  • ¼ cup loosely packed fresh sage leaves (preferably hummingbird sage) 

  • ¼ cup pine nuts, toasted

  • 6 fresh figs (preferably Mission figs), halved lengthwise 

Directions

Make the Dressing

  1. Whisk together all dressing ingredients in a small bowl. Season to taste with salt and green pepper.

Make the Salad

  1. Toss together all salad ingredients in a large bowl. Drizzle with dressing, and toss to coat. Serve immediately.

Make Ahead

Dressing can be made up to 1 day ahead and stored in an airtight container in refrigerator. Let come to room temperature, and whisk to recombine.

Note

Find elderberries at nwwildfoods.com.

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