Goldenrod Shoots with Sunflower Vinaigrette
Young goldenrod shoots with a sauce made from sunflower seeds, oil, fish sauce, maple syrup and chili. makes enough to dress 2-4 servings
Appetizer, Side Dish
sunflower seeds or your favorite nuts or seeds
apple cider vinegar
or rice wine vinegar
Smude’s sunflower oil
lower leaves removed to reveal the “shoot” (optional)
preferably crushed red pepper flakes but a dash of hot sauce can do*
Blanch the goldenrod shoots or other greens in boiling salted water until just tender (1 min or to your taste) then spread out on a towel to drain.
Toast the seeds or nuts, then grind to a paste in a mortar and pestle, and stir in the remaining ingredients.
Toss the sauce well with the greens, double check the seasoning, adjust as you see fit for salt and sugar, and serve room temperature or cooled.
*In the image I garnished the shoots with some dried Thai chilies, sprinkled to control their intense heat.
Copyright: Chef Alan Bergo
Forager | Chef
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