Really wild wild herbs salad
June 23rd, 2018 | side dishes
What they sell on the domestic German markets as “wild asparagus” botanically is no asparagus. Of course wild asparagus exists, and I know it from my time in northern Spain, where we collected the wild asparagus in nature. Here in Germany, however, the flower sprouts of the Pyrenean Star of Bethlehem are offered under this term, mostly grown in France. And it is really delicious. Raw or steamed, it tastes very intense. For a wild herb salad a “snappy” enrichment.
Basically I process every herb from my garden or the market in wild herb salads: rocket salad, glasswort, chervil, chives, watercress, ice plant – there no limits to your phantasy and joy of experimentation. It’s fun to combine and try again and again.
By the way, young goutweed also tastes good, but unfortunately we cannot eat as much as we have in the garden …
Wild Herbs Salad with Wild Asparagus
(4 portions)
AND THIS IS HOW THE WIFE OF THE CAPTAIN DOES IT
I use empty twist-off glasses to prepare my salad dressings. Fill in all ingredients, shake, done. If it happens to be too much salad sauce, the remains can be stored directly in the glass – chilled for the next salad.
Tags: Leave me a message
Salad with pomegranate dressing
Pomegranates are power fruits, they spice up every salad. In this recipe, you use pomegranate syrup instead of the fresh seeds, so you avoid the annoying pitting of the pomegranate. This exotic oriental salad – together with flatbread and hummus – is a great summer entree.
read more
Ombre & Cicchetti – Venetian lifestyle
In the past, winemakers in Venice sold their wine on St. Mark’s Square, rolling their wine barrels in the shadow of the Campanile. Hence the name “Ombra”, because Ombra means shadow. From eleven o’clock in the morning almost every Venetian drinks his first glass, his ombra. What is by no means lacking are the famous Venetian Cicchetti. These are the most sophisticated little appetizers you can think of.
read more
Matjes season starts right now
“Fischkopp” [head of a fish] is the affectionate name for a North German. For them, Matjes season starts in June. I hardly can imagine anything that tastes more like North Germany: Matjes which means young salted herring. Matjes homestyle with apples we eat for hearty breakfast or we enjoy it as a main meal with fresh potatoes or a thick slice of black bread. How we prepare the matjes at home, you can read here:
read more