Radio New Zealand - Te Reo Irirangi o Aotearoa
25 May 2012 - 10:50 pm NZ time
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Wild Herb Salad
Chef: Carmel Hare as heard on Saturday Morning Saturday 1 January 2005
Gather wild herbs and plants from countryside or garden areas, never from the roadside. Be careful to correctly identify wild plants, some are poisonous. Pick young leaves as older ones can be tough and bitter. Take only what you need, leave some to seed.
Ingredients Salad
Some suggested wild plants for a salad:
- Dandelion, cress, chicory, fennel, mallow, parsley, mint, comfrey, lemon balm, chives, cleavers, chickweed, plantain, purslane, puha, red root sorrel, wild onion. Also petals of calendula, heartsease, nasturtium and borage.
Ingredients Vinaigrette
- ½ cup olive oil
- ¼ cup wine vinegar or herb vinegar
- ½ tsp Dijon mustard
- salt and pepper to taste
Method
Wash leaves and flowers then drain or spin off excess water. Tear up larger leaves. Mix up vinaigrette and toss through salad just before serving. Alternatively, use Mitsukan rice vinegar this is very good at taking the bitterness away from wild salads
Roasts
- Warm Roast Root Vegetable Salad with Maple Balsamic Dressing
- Roasted Fijian Eggplants
- Spicy, Cubed Roast Vegetables
- Roast Hogget, Crisp Parsnips, Gratin of Potatoes, Green Beans and a Dark Rich Onion Gravy
- 30 Minute Roast Chicken and Veg
- Mozarabe Roast Chicken
- Roast Leek and Lemon Chicken Thighs
- Braised Lamb Shanks with Potatoes, Silverbeet and Preserved Lemon
- Slow Roasted Leg of Lamb
- Gigot Provencal – Oven Roasted Leg of Lamb
- Roast Duck with Glazed French Fancy Figs and Crushed Kumara
- Blackened Thai Roast Duck
- Braised Pork Cheek, Fake Cinnamon, Compressed Apples
- Roast Pork with Fennel
- Roast Wild Pork with Sun-Dried Tomato Pesto on Kumara, Tomato and Onions
- Standing Rib Roast
- Rib-eye Roast with Moroccan Flavours
- Braised John Flynn Beef Short Ribs
- Roasted Rhubarb
- Five Spice Roasted Fresh Figs
- Roast Quinces