Winter Salad

Origin: Ancient Period: Traditional

For both early agrarian and hunter-gatherer societies finding anything to eat in the winter that's not stored or slaughtered is a challenge. The availability of fresh greens even during the depths of winter would have been a boon that simply could not have been ignored by our ancestors. The salad given below is based on this fact.

Ingredients:

1 large bunch wintercress
1 large bunch hairy bittercress or Lady's Smock
1 large bunch chickweed
handful of gorse flowers (if available)
10 sheep's sorrel leaves (or wood sorrel if it's a mild winter)
4 tbsp melted clarified butter
2 tbsp cider vinegar
1/2 finely-chopped small onion

Method:

Wash the herbs thoroughly and place in a bowl. Finely-chop the sheep's sorrel (or wood sorrel) and add to a lidded jar along with the onion, melted butter, vinegar and seasonings.

Shake to mix thoroughly then arrange the greens in a bowl, pour the dressing over them, toss and serve.

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Other recipes with wintercress and chickweed as primary ingredients:

Winter Salad
Chickweed Salad
Chickweed Soup

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