Wild Forager
The Archive Site
Search
Join Our Group
Shop Our Store
Sponsored Links
Burdock Salad
- 3 lbs root stock, sliced and boiled
- 1/4 to 1/3 c. cider vinegar (to taste)
- 2 hardboiled eggs, chopped
- 2 tsp. dry mustard
- 4 green onions, finely minced
- 2 tsp. tarragon
- 1 sm cucumber peeled, seeded, chopped
- 2 Tbs. Prepared horseradish
- 1 c. (packed) parsley, minced
- 1/2 to 1 c. mayonnaise
- 1/2 c. (packed) minced fresh dill weed (2 Tbs. if using dried dill)
- 1/2 to 1 c. sour cream
- 1 to 2 tsp. salt (to taste)
- 1 stalk celery, minced
- 1/2 c. toasted sunflower seeds (optional)
- freshly ground black pepper (to taste)
- 1 c. chopped cashews (optional)
Cook the burdock root as described above, drain. Thoroughly combine all ingredients, cover and chill. Makes a great main dish for lunch during those hot summer days, and of course, goes well with any barbecue! If collecting that many burdock roots proves to tiresome substitute potatoes to make up the difference.
Melana Hiatt