1-2ozPurslane or chickweed tips(a handful to taste)
Fresh cut chives, to taste
¼cupsalad oilsuch as extra virgin olive oil or Sam Thayer’s Hickory Nut
Finishing
Edible flowers, to garnish, optional (runner bean flowers are pictured)
Instructions
Wash the cattail rhizomes in water to clean them of any clinging mud. Break the white part off from the brown-ish rhizome portion (if attached). The method here is similar to asparagus as it should break off where it’s tender. You should be left with firm, white spears.
Inspect each of the rhizomes for the thin sheath-like covering that clasps the rhizome, peeling it off and inspecting for any dirt that may have gotten underneath, again, just like asparagus. Once you’ve removed any remaining sheath, wash the rhizomes again if needed.
Using a mandoline, shave the cattail rhizomes ⅛th inch thick and transfer to a mixing bowl. Shave the radish on the mandoline and add it to the bowl, along with the scallions. Flake the smoked trout into pieces and add to the mixture.
Season the salad with the lemon juice and zest, oil, tarragon, chives, salt and pepper and mix well. If you have some purslane tips to add, you can add them now. If you have chickweed tips or a green that will wilt as it sits, add it just before serving.
Allow the salad to macerate for 5-10 minutes, tossing occasionally. Before serving, double check the seasoning for salt, pepper, oil, herbs and lemon and adjust until it tastes good to you.
Just before serving, toss in the chickweed tips if using, reserving some to garnish at the end. Scatter some edible flowers and extra chives over the top of the salad along with a few extra chickweed tips and serve.