Lemon Balm Dressing
This is a great time of the year when the first fresh greens, herbs and wild edibles become available. They are so fresh and welcome after the winter months.
Lemon balm and mint are some of the first perennial herbs to emerge.
Also known as Melissa, lemon balm was made into tea by the early settlers and was enjoyed a spring tonic. There is some in the gardens at Sturbridge Village.
Lemon balm has a strong almost citrusy flavor so it is used sparingly in this dressing. (You can add more if you like.)
This is a very light dressing recipe to enhance not overpower this delicate spring salad.
The greens in this salad are from Wild Carrot Farm. I added pea shoots, the green part of the scallion from the dressing, thinly sliced radishes, carrots (shaved with the corner of a zester) and violet flowers and leaves.
Enjoy!
Lemon Balm Dressing
Makes 3/4 cup
Ingredients:
1 sprig lemon balm
1 scallion
1/8 tsp sea salt or to taste
1/4 cup rice or white wine vinegar
1/4 cup olive or grapeseed oil
1/4 cup water
Directions:
Wash lemon balm. Separate the white and green part of the scallion. Slice the white part into 1 inch pieces. Slice the green part thin and add to your salad.
Put all the remaining ingredients into a blender. Blend for 3 – 4 minutes.
Taste and adjust seasoning if desired.
Will keep up to a week in the fridge.
