Wild Leaf & Herb Salad

Name: Wild Leaf & Herb Salad
Prep time: 10 min
Total time: 10 min
Yield: Serves 4
Cuisine: New Nordic
Ingredients: 350 g mixed salad leaves, such as watercress or nasturtium leaves, Spanish chervil, lambs quarters or chickweed (both similar to baby spinach), pea and broad bean leaves, wood sorrel or sorrel and bronze fennel; 75 ml extra-virgin olive oil, grapeseed or sunflower oil; 50 g mixed flowers, if available, such as chive, nasturtium, rocket, pea and marigold (or just one kind is good too); 400 ml neutral oil; Juice of 1 lemon, to taste; 400 g chives, cut into smaller pieces

Preparation info

Serves
4

Difficulty
Easy
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.

Ingredients

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

Method

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