Black mulberries are dense and delicious and in season right now. From the fig family, mulberries looks more like blackberries—with a narrower, tubular shape. Mulberries are known to nourish the blood, calm the spirit, and relieve constipation in the elderly. Be mindful that they will stain everything, including lips, fingers, and clothing! This recipe is from chef Eleonora Gafton, with MUIH’s Master of Science in Nutrition and Integrative Health program.
- ½ lb mesclun greens, washed and spun dry
- 1 cup raw organic walnuts
- 1 cup black mulberries
- 1 egg white or ½ tsp of honey or agave nectar
- 1/8 tsp cayenne
- ¼ tsp ground ginger
- ¼ cup olive oil
- 4 Tbsp violet vinegar (infuse 1 cup of fresh violets in 16 ounces of raw apple cider vinegar)
- Sea salt and freshly ground black pepper corn to taste
Method of preparation:
Pre-heat oven to 3500F. Coat a small baking dish with oil. Mix the egg white (or honey or agave nectar), 2 Tbsp oil, salt, cayenne, and ginger in a medium bowl. Add the walnuts and stir to coat. Spread coated walnuts on the oiled baking sheet and bake for 15-20 minutes until fragrant. Allow to cool.
In a glass jar, add the violet vinegar, salt, pepper, and remaining oil. Shake well and drizzle over salad.
Toss the mesclun greens with the violet vinaigrette to coat. Add in mulberries and toasted walnuts. Serve immediately, as it will wilt very quickly. Enjoy as a side dish or you can add a protein to it and serve it as a lunch entrée. Makes 4 servings. Leftover toasted walnuts can be stored in an airtight container.