Forager’s Salad

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Preparation info

  • Difficulty

    Medium

Appears in

The Chef Book

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
  • 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
  • Handful hairy bittercress
  • 10 sprigs, young chickweed

Dressing and Garnish

  • juice 1 lemon
  • 60 ml citron vinegar
  • Tuscan olive oil
  • Maldon sea salt

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.

Chef Magazine / Issue 29 / June / 2013