Recipe courtesy of SBS
Episode: Franche-Comte
Spring Vegetables and Foraged Herb Salad (Legumes de Printemps)
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
15 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 spring onions, bulbs only
  • 4 small turnips, peeled
  • 2 small artichokes, peeled
  • 2 asparagus
  • 2 carrots, peeled
  • 3/4-ounce green peas
  • 1 tablespoon extra-virgin olive oil
  • Salt
  • 1 teaspoon balsamic vinegar reduction
  • 6 primroses
  • 6 wild sorrels
  • 4 garlic mustard leaves
  • 4 lady's bedstraws
  • 3 stems cuckoo flower

Directions

Finely slice the onions, turnips, artichokes, asparagus and carrots with a mandolin.

In a mixing bowl, combine the sliced vegetables with the peas, a teaspoon of the olive oil and pinch of salt.

Transfer the dressed vegetables to a serving bowl, and drizzle with balsamic vinegar. Then add the primrose, sorrel, garlic mustard, lady's bedstraw and cuckoo flowers to a mixing bowl and coat with the remaining oil and some salt.

Place the dressed herbs and flowers on top of the vegetables, and serve.

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