Ingredients
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Salad
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4 ea Cattail
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250 g wild Watercress
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110 g Trout
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Handful of Wood Sorrel
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Handful of sheep’s head Sorrel
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50 g Ramp Leaves
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250 g Dandelion Leaves
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250 g Chicory
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Handful Hairy Bittercress
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10 sprigs, young Chickweed
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Dressing and Garnish
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1 Lemon
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60 ml Citron Vinegar
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Tuscan Olive Oil
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Maldon Sea Salt
Directions
Steps
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1
Done
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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. |
