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4
Easy
10 min
By Christine Rudolph and Susie Theodorou
Published 2019
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.
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