For once, my cravings are actually in sync with the season. I want green in any way, shape, or form. I want to eat it, I want to sew it, I want to knit it and I want to weave it. There's nothing left, is there?
Here's how I collect a nice wild green salad. By no means does this include all the possibilities, even from my city garden -- this batch doesn't include dandelion, violet, wild lettuce, etc. And my definition of wild is any plant that takes care of itself -- that is, I don't plant it, water it, or fuss over it in any way.
An easy dressing is 1/3 cup olive oil, 2 T. red-wine or apple-cider vinegar, a clove of minced garlic, and salt & pepper. Sometimes, a little Dijon mustard or a little honey, it depends. Of course, fresh herbs can always be added, but it's surprising how flavorful wildness can be on its own.
Also posted at Food Renegade.