A salad from the woods

The world turns. The hungry gap begins to lift. The forest floor begins to move with the revealing of saplings and shoots. People on the streets unfurl from their winter coats and greet each other with regenerated smiles. Then all of a sudden the hailstones beat down and were left scratching our soggy heads and wondering just what the hell is going on.

This simple green salad symbolises the coming of spring with a collection of tender young plants found on our first foraging trip of the year.

Dandelion, bistort, burdock, ground elder, wood sorrel, young ramps, Jack-by-the-hedge, blackberry bud, and bitter cress so far… through the season, the plants are bound to change.

These tender young plants produce diverse flavours; some release intensely bitter and sour compounds, and are a signal to flavours from a diet we have left behind.

The world is waking up.

Our ducks Julia Roberts and Julia Roberts have started to hatch, and the chickens at Bradshaw Lane farm are laying generously, so it made sense to make a gribiche to dress these wild leaves. The gribiche is seasoned with pickles left over from last season; currant leaf, nasturtium caper, and green elderberry with a handful of fresh sweet cicely.

Extra crunch comes from croutons made with yesterday’s bread, fried in butter and our house XO sauce.

There’s a lot going on here, but at heart it’s a green salad. A dish that can respond to the nuanced changes of the natural world from week to week.