Notes from the Northwest: Salad in a Hat

Guest blogger Catherine Bearce is a passionate home cook, avid gardener and part-time forager. Her forays into the wilds of Northwest Washington allow her kitchen creativity to creep outside the realms of generic produce.

It was mid-summer and we had been boating the islands near the northern end of Vancouver Island, B.C. for several weeks. Our store of fresh veggies had run out and we were beginning to crave something green and crispy that wouldn’t involve the use of a can opener.

Our current location was a bay that decades ago had been a bustling gold mining community. Nature had reclaimed most of the “town” and we were tied to a small dock operated by the few residents who live on the bay during the summer. Luckily, they were friendly and generous and, importantly, had a large garden complete with chickens and a small greenhouse with tomatoes. After a hike around the bay, and with permission, I went into serious “hunter gatherer” mode.

This has become one of my fondest memories. Wandering around a verdant island on a warm sunny day filling my hat with the makings of a wonderful salad. Mixed greens, nasturtiums, pea tendrils, dandelion leaves, a few small tomatoes and a garnish of wild huckleberries found along the trail back to the dock. Pleased with myself and my fresh creation, I photographed and named it “Shoal Bay Salad”.

This spring, for the first time in decades, we are boatless. Happily, my garden is benefiting from our increased time at home. Now I’m wandering around in my own backyard harvesting an ever-changing selection of homegrown greens. The kales and arugula are doing well in this cool May weather and I like an assertive shallot vinaigrette with the mix. The recipe below is one of my favorites. Top this salad with some local chevre or feta for a healthy lunch or light dinner. Zesty stuff.

Greens Salad with Vinaigrette

1 Tbls. Champagne or white wine vinegar
1/2 Tbls. finely chopped shallot
1/8 tsp. salt
1/8 tsp. freshly ground black pepper
2 Tbls. extra-virgin olive oil
3/4 pound mixed baby greens such as kale, arugula, spinach, tatsoi, mizuma, mustard (any combination of strong and mild greens)
1 1/2 oz. edible flowers (optional)
crumbled goat cheese or feta (optional)

Whisk together vinegar, shallot, salt and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified. Add greens and toss until well coated. Sprinkle with optional flowers and cheese.