When I tasted Joe Brandt’s Japanese knotweed salad, I couldn’t wait to try it for myself. Joe is that rare combination of skill and artistry in the field and in the kitchen. Try this first, then read on to see what I did for a variation on this salad.
4 C. peeled* knotweed, leaves removed, sliced thin crosswise, or at an angle
1 C. cooked chicken mushrooms, or other cooked (or pickled), sliced wild mushrooms
1/2 C. slivered almonds, lightly toasted
2 tbsp. toasted sesame oil
2 tbsp. honey
3 tbsp tamari
1/2 tsp. fresh grated ginger
1 clove of garlic, peeled & cut in half
1 carrot, shredded
Lettuce (optional)
Garlic mustard (for garnish)
Violet blossoms (for garnish)
Rub cut sides of garlic onto inside bottom surface of large bowl & discard. Place oil, honey, tamari & ginger in bowl, and whisk until blended. Add knotweed, almonds, carrot and mushrooms, mix again and chill. (You can also reserve the almonds, and mix them in at the last minute)
Use a slotted spoon to serve (on lettuce if desired) with a little of the shredded carrot on top for extra color. (Best to shred the carrot directly onto the salad.) Garnish with garlic mustard & violet blossoms.
* You can do this without the hardship of peeling the knotweed, but the salad will come out a bit chewier and a little more sharp-tasting if you don’t. (Remember to pick thick shoots, not thin) The knotweed shouldn’t be much more than 12″ high…. 8″ to 10″ is better.
That’s what Joe wrote and I followed the first time.
When I got home the other day, I discovered I had no sesame oil and no tamari, so I substituted equal amounts of hazlenut oil and chickpea miso. I’m tempted to experiment with other oils and salty mixtures, just so see how much more I can do with knotweed.
Had I mentioned that Joe Brandt is a friend of “Wildman” Steve Brill and a fellow COMA member? It’s a small, delicious world.