Captains Dinner Logo
to top

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)

4 TS white wine vinegar
1 ts mild mustard
pepper, salt
2 ts of agave syrup
3 TS orange-olive oil
5 TS mineral water
mix all ingredients into a dressing (see tip below)
½ bunch of wild asparagus
cut into 3-4 cm long pieces
½ bunch of spring onions
cut into rings
1 orange
peel, removing the white skin as well, cut out fillets
wild herbs (eg rocket salad, baby spinach, ice plant, glasswort, chervil, chives, watercress)
arrange herbs, spring onions, orange and wild asparagus on a plate, mix with the dressing

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.

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Breton galettes with goat merguez and pepper cream March 7th, 2020 | main dishes

Breton galettes with goat merguez and pepper cream

Fine food from France! In Brittany, the thin pancakes made from nutty buckwheat flour are often served with savory fillings, such as a spicy Merguez sausage. Raisins, mint and parsley together with the creamy-fruity pepper sauce balance the spiciness of the merguez. Vive la France!

read more
April 9th, 2018 | main dishes

Fancy small Greece vacation?

Who would not like to exchange the unstable German April weather for a few days in Greece… My tip, for those who cannot start such a trip at the moment: conjure up some sun on your table with a sea bass on okra pods. Now it’s going to be Greek!

read more
Trattoria Antiche Carampane in Venice August 22nd, 2018 | Landgänge

Trattoria Antiche Carampane – away from Venice’s main artery

Softshell Crabs were the recommendation of the very friendly waiter in the Trattoria Antiche Carampane, crabs who are changing their shells. I had read that these crabs, called Moeche in Venetian dialect, existed in Venice. It is rather rare that we have never tasted a special food. This was a first. And a successful one!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.