The first step in making a Silver Lake Salad requires that you actually step outside and stroll through the neighborhood. That’s how Emily Ho and Gregory Han started when they went foraging for salad fixings – including nasturtiums, nopales, wild fennel and lemons- in the empty lots and along the stairways of Silver Lake. They even used some pine needles for tea. Ho posted the recipe and photos on her Sustainable Foodworks blog. She writes:
With the exception of the oil I used to grill the nopales, or cactus paddles, all the ingredients came from within one mile of our apartment. The cactus provided a satisfying, slightly tart crunch alongside the peppery greens and slices of sweet loquat.