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Swamp Saxifrage Salad
A crisp, all-wild spring salad made from swamp saxifrage shoots and tender spring greens.
tender saxifrage shoots
floerkia greens or chickweed
hickory nut oil
blueberry juice reduction
or raspberry puree
Fresh lemon juice
or vinegar to taste, about 1-2 teaspoons
Kosher salt and fresh ground black pepper
Cut the floerkia greens if using into 1 inch segments. If you use chickweed, use the tender tops.
Cut off the top of each shoot and discard.
Slice the saxifrage shoots into ¼ inch rings on the bias, drawing the knife back towards you to prevent crushing them.
Combine the sliced shoots and cut greens in a bowl, season to taste with the remaining ingredients and mix well.
Taste the salad, and consider if you think it needs more salt, acid, oil or sweetness.
Adjust the seasoning until it tastes good to you, then serve immediately, mounded on small, cold salad plates.
Copyright: Chef Alan Bergo
Forager | Chef
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