Solomons Seal Salad – Sindriki Axtcan
If you’ve never had Solomon’s seal salad, you’re in for a treat. This dish is incredibly simple to prepare, with a unique flavor profile that balances mild bitterness with sweet, earthy notes.
The only challenge? Solomon’s Seal is a foraged green, meaning you won’t find it in regular supermarkets. It appears only in the spring, making it a seasonal gem for those who love wild edible plants.
Table of Contents
Chronicles of Solomon’s Seal
Some might know Solomon’s seal as a shade garden plant, closely related to hostas and, believe it or not, asparagus. The young shoots, just as they peek through the soil, are edible and packed with flavor.
Sindrik [sɪndrɪˈk] is the Armenian name for this plant. It thrives in woodlands and shady hillside meadows, emerging in spring with the arrival of the rainy season.
During one of our spring vacations in May in Aghveran, I joined a foraging party as a child. It was exciting to search for and carefully pluck the tender, newly emerged shoots using a butter knife. The experience gave me a deep appreciation for the effort and endurance required to forage greens in the wilderness.
Why I love these?
Grocery List and Substitutions
Time Required:
Recipe Steps at a Glance
This recipe can be broken down into the following steps:
Step-by-step: How to Make Sindrik Salad
Step 1: Preparing Solomon’s Seal
Wash the Solomon’s seal shoots thoroughly and trim the ends.
Prepare a bowl of ice water and set aside.
In a shallow saucepan, bring water to a boil.
Submerge the Solomon’s seal shoots and blanch for 3-5 minutes until they wilt but retain their bright color.
Using a slotted spoon or tongs, transfer the shoots to the ice water to halt the cooking process. Drain and set aside.
Step 2: Dressing with vinegar
Just before serving, drizzle red wine vinegar over the shoots and toss to coat evenly.
Sprinkle with coarse salt to taste.
Best Way to Serve
Tips and Wisdom from Cafe Osharak
More Recipes to Try From Cafe Osharak
If you give this recipe a try, I’d be thrilled to hear from you! Let me know if you find it delicious and easy to make. Feel free to reach out with any questions or suggestions. I’m here to help. And be sure to check out other recipes from Cafe Osharak that you might enjoy!
More spring time recipes.
Sindrik
Ingredients
- 2 bunch of young Solomon’s seal shoots or thin asparagus spears
- 1 tbsp red wine vinegar or balsamic vinegar
- 1/2 tsp coarse sea salt or Himalayan salt
- Ice water for shocking, optional
Instructions
- Wash the Solomon’s seal shoots thoroughly and trim the woody ends.
- Bring a pot of water to a boil. Prepare a bowl of ice water and set aside.
- Blanch the shoots in boiling water for 3-5 minutes until slightly tender but still vibrant green.
- Using tongs, transfer them to the ice water to stop cooking (optional but recommended).
- Drain well and place in a serving bowl.
- Drizzle with red wine vinegar and toss gently to coat.
- Sprinkle with coarse salt and serve immediately.
