Description
A Finnish-inspired raw salad bursting with earthy mushroom and wild herb flavors. Simple to make, yet utterly delicious.
Ingredients
- 4 quality, medium-sized cepes mushrooms, thinly-sliced
- 4 pieces, tender cattail core, sliced diagonally
- 1 large handful of edible plants and greens, washed and dried
- Salt and pepper to taste
- 3 tbsp (50 ml) quality, cold-pressed rapeseed oil
Instructions
- Mix everything together in a large bowl.
- Serve the salad, making a tall, fluffed heap on each plate.
Notes
- For optimal flavor, use freshly foraged cep mushrooms if possible. If using store-bought, ensure they are firm and free of blemishes.
- To prevent wilting, add the rapeseed oil just before serving.
- If cattail is unavailable, substitute with finely sliced fennel or asparagus for a similar textural element.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Finnish
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2
- Sodium: 100
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 15
- Fiber: 4
- Protein: 3