Foraged Mulberry Watercress Salad
Wild watercress and mulberries take center stage in this uniquely local, seasonal salad recipe.
Ingredients
- 8 oz. greens of choice
- 4 oz. watercress*
For the toppings
- For the toppings:
- 2 oz. shredded carrots
- 2 oz. mulberries* fresh or dried (can sub raisins or another berry)
- 2 oz. goat cheese can sub avocado for dairy-free
- 1 oz. toasted sunflower seeds
- 1 oz. green onion sliced
- Edible flower garnish optional
For the dressing
- ¾ cup oil of choice
- ½ cup mulberry vinegar*
- can sub red wine vinegar
- ¼ cup apple cider vinegar
- ⅓ cup honey
- 2 tsp. stone ground mustard
- 2 tsp. thyme
- Salt and black pepper to taste
Instructions
- Chop greens and watercress to preferred size and gently mix.
- Add toppings to personal preference.
- Combine dressing ingredients and drizzle atop salad.
Notes
A note on special ingredients: Mulberries and watercress grow commonly throughout the Chattanooga area. Watercress grows wild in fresh alkaline spring water during cool seasons, while mulberries are typically ripe from late April to mid-May. Alternatively, these ingredients can be sourced from local farmers markets like Main Street Farmers Market and in select grocery stores.