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Forager’s salad recipe

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Ingredients

Adjust Servings:
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
1 Lemon
60 ml Citron Vinegar
Tuscan Olive Oil
Maldon Sea Salt

Forager’s salad recipe

  • Serves 4
  • Medium

Ingredients

  • Salad

  • 4 ea Cattail
  • 250 g wild Watercress
  • 110 g Trout
  • Handful of Wood Sorrel
  • Handful of sheep’s head Sorrel
  • 50 g Ramp Leaves
  • 250 g Dandelion Leaves
  • 250 g Chicory
  • Handful Hairy Bittercress
  • 10 sprigs, young Chickweed

  • Dressing and Garnish

  • 1 Lemon
  • 60 ml Citron Vinegar
  • Tuscan Olive Oil
  • Maldon Sea Salt

Directions

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Steps

1
Done

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.

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