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
Servings: 2 Servings
Calories: 153kcal
Equipment
- 1 3 quart soup pot or similar for blanching
Ingredients
- 4 tablespoons sunflower seeds or your favorite nuts or seeds
- 1 tablespoon fish sauce
- ½ tablespoon apple cider vinegar or rice wine vinegar
- 1 tablespoon Smude’s sunflower oil
- 1 tablespoon maple syrup
- 2-4 oz Goldenrod shoots lower leaves removed to reveal the “shoot” (optional)
- Hot chili preferably crushed red pepper flakes but a dash of hot sauce can do*
Instructions
- 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.
Notes
*In the image I garnished the shoots with some dried Thai chilies, sprinkled to control their intense heat.
Nutrition
Calories: 153kcal | Carbohydrates: 12g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 710mg | Potassium: 237mg | Fiber: 2g | Sugar: 7g | Vitamin A: 225IU | Vitamin C: 2mg | Calcium: 37mg | Iron: 2mg