- 300gr wild greens (radish, sow thistle, fennel, arugula, salsify, leek, purslane, garden peas,etc.)
- 2 spring onions
- 1 tablespoon vinegar
- 4 tablespoons EXTRA VIRGIN OLIVE OIL
Rinse all the wild greens and vegetables well, then chop them. Mix them all for 1-2 minutes, then sprinkle with salt and dress with olive oil and vinegar.