Wild Leaf & Herb Salad

Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
Copenhagen Cult Recipes

By Christine Rudolph and Susie Theodorou

Published 2019

  • About

Thomas Laursen from Wildfooding, leading forager for top restaurants in Copenhagen, has only one rule to making a good salad – keep sea herbs and leaves separate from the forest forages. Sea herbs are strong in flavour and texture and can overwhelm gentle forest leaves.


  • 350 g mixed salad leaves, such as watercress or nasturtium leaves, Spanish chervil, lambs quarters or chickweed (both similar to baby spinach), pea and


If making the chive oil, blend the chives with the oil in a blender at full speed for 10 minutes, or until it reaches a temperature of 70°C (158°F). Strain into a bowl. It is almost impossible to make smaller amounts and achieve a good result. Instead, make a big batch and freeze the rest for another day.

Place the salad leaves in a bowl of ice-cold water and whoosh around with your han