Grated Carrot Salad with Wild Greens

by Katharine Ostrowski, Guest Tastemaker - Urban Nettle - Foraged Goods + Herbal Medicinals in conjunction with Loon Organics, Tastemaker in Residence

Ingredients
For Salad:
3 cups of grated carrots
2-3 tips of very young daylily greens, thinly sliced into rings
2-3 very young dock leaves, chiffonaded
1/3 cup toasted sunflower seeds
Generous pinch kosher salt
Freshly ground black pepper

For Dressing:
1/3 cup olive oil
3 Tbsp white wine vinegar
2-3 ramp bulbs finely diced
1/2 tsp salt

Instructions

1. For the salad combine the carrots and sprinkle with salt and pepper. Sprinkle remaining ingredients on top. 
2. For the dressing combine the ramps, salt and vinegar in a separate jar and let macerate for approximately 10 minutes. Then combine oil with the vinegar mixture and shake vigorously.
3. Pour desired amount of dressing over the salad ingredients and mix well. 
4. Eat and enjoy.