Sindrik
Solomon's seal salad is incredibly simple to prepare, with a unique flavor profile that balances mild bitterness with sweet, earthy notes.
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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.
Notes
