This recipe takes about 25 minutes to make and serves about 4 people.
Let me just first tell you that OMG this salad is sooo freaking delicious, I could eat all of it by myself haha! And doesn’t it look absolutely gorgeous? I am in love with it and I’m pretty sure you will be too!
Bishop’s weed season is here and this is a absolutely delicious way to serve it! This recipe is of course totally plant-based/vegan and made with mainly whole foods, soy free and can be made gluten free if needed.
Bishops weed can be picked in the wild in early spring and summer, but only if you really know what you are doing please! Alternatively you can of course also use other greens like rocket, lamb’s lettuce, spinach, kale or other greens.
You can eat this salad as a full meal, in that case this recipe makes about 2-3 portions, but of course you can also have it as a side dish. And of course you can also just use this dressing on your favorite salad combination!
Croutons ingredients:
- 4 slices of wholegrain bread
- A little sprinkle of olive oil
- Salt, black pepper and garlic powder to taste
Salad ingredients:
- 100g hazelnuts, roasted
- 250g Bishop’s weed (or alternatively rocket, lamb’s lettuce or other greens of choice)
- 1 cucumber
- 2 shallots or 1 red onion
- 1 big pomegranate
- A few edible flowers for garnish (optional), we used wild violets
Pink creamy raspberry dressing ingredients:
- 50g cashews, soaked
- 100g Raspberries frozen/fresh
- 30g/ a bunch of fresh/frozen basil
- 1,5 tbsp. red or white balsamic vinegar
- 1 tbsp. maple syrup
- 1/2 tsp. black pepper, crushed
- A pinch of salt
- Lemon zest from 1/2 organic lemon*
- 100 ml water
- 100 ml red beetroot juice
- 1-2 cloves of garlic
Directions:
- First soak the cashews for the dressing in water, either overnight or just in some boiling hot water as soon as you start preparing and wash and drain just before use.
- Start with preparing the croutons. For this you cut the bread into cubes and place them in a container with lid. Also add a sprinkle of olive oil and the spices to taste. Close the lid and shake it until everything is mixed up well. Spread the bread out on a lined baking tray and roast it in the oven for about 8-12 minutes at 200°C or 400°F.
- Also roast the hazelnuts on a baking tray in the oven for about 8 minutes at 200°C or 400°F. Keep an eye on the croutons and nuts because they can burn quickly. When they are ready, let them cool down and chop the nuts up roughly.
- Prepare the salad ingredients and add them all to a big bowl where you mix them together. Wash and drain the bishops weed or other greens very well and chop it up. Wash the cucumber and slice it in to half or quarter slices by first cutting the cucumber in half or quarters lengthwise and then holding it together and slice it with knife or mandolin slicer. Also clean and chop the shallots/red onion. Clean the flowers gently and set aside for garnish.
- Remove the pomegranate seeds from their peel/skin, I usually cut of the top of the pomegranate, cut the peel along the white skin lines which separate the segments and than above the salad bowl I rip it open into segments/wedges and take out the seeds above the bowl. Be careful, it might splash, there are also other options to deseed a pomegranate like in a bowl with water, choose what works best for you.
- For the dressing add all ingredients together in a (little) blender and blend until smooth.
- To serve add the salad to a plate or bowl, top with nuts and croutons, drizzle with the dressing and garnish with the flowers. Enjoy!
*Tip for the lemon zest: I always take the zest from when I have organic lemons by just shaving/grating it off with a fine zest peeler/grater and store it in a little jar in the freezer. This way I have it always on hand when I need it and don’t have to use it at the moment I want only the lemon juice.
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