Salad of Wild Burdock Root with Hemp Oil Vinaigrette
Chef Michael Stadtlander
The taproot of the young burdock plant is more commonly consumed in European and Asian diets, where it is known as the gobo root. Try it as a nice addition to any regional plate.
Salad
1 wild burdock root, thinly sliced
1 cup (250 mL) water
1 tsp (5 mL) white vinegar
1 Tbsp (15 mL) sunflower oil
1 tsp (5 mL) maple syrup
5 cups (1.25 L) wild dandelion greens, rinsed and dried
2 tsp (10 mL) toasted hemp seeds, for garnish
Salt and freshly ground pepper to taste
Vinaigrette
1 Tbsp (15 mL) hempseed oil
1 1/2 Tbsp (22 mL) cider vinegar
2 shallots, finely chopped
1/2 bunch chives, finely chopped
1 tsp (5 mL) Dijon mustard
Maple syrup to taste
Scrub and peel burdock root and cut into fine julienne. Combine vinegar and water in medium bowl, add burdock, and soak 10 minutes to remove bitterness. Drain burdock and saut in sunflower oil over medium heat; add maple syrup and cook 2 to 3 minutes, until burdock caramelizes but remains crunchy. Spoon burdock over dandelion leaves. Taste and lightly season with salt and pepper.
Combine vinaigrette ingredients and spoon onto salad. Garnish with toasted hemp seeds.
Serves 4.
source: "Eigensinn Farm", alive #310, August 2008
