Forager’s Salad

Name: Forager’s Salad
Ingredients: 4 ea cattail hearts, peeled to the core, whites only, rinsed well, shaved thin on a bias; 250 g wild watercress; 110 g trout lilies; Handful of wood sorrel; Handful of sheep’s head sorrel; 50 g ramp leaves, torn; 250 g dandelion leaves; 250 g chicory; 10 sprigs, young chickweed; juice 1 lemon; 60 ml citron vinegar; Maldon sea salt; Tuscan olive oil

Preparation info

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Salad

4 ea cattail hearts, peeled to the core, whites only, rinsed well, shaved thin on a bias
250 g wild watercress

Gluten-free

Method

Gently combine all the greens and herbs in a metal bowl, season with Maldon and dress lightly with lemon juice, citron vinegar and olive oil. Serve immediately.