You might know ground elder as that annoying weed in the garden that keeps coming back. But actually, it has quite a lot of potential when it comes to cooking.
In this recipe, Gordon P., hunter, fisherman and outdoor enthusiast, shows you how to grill cauliflower florets directly over hot coals and serve it with a homemade dressing, pistachios and parmesan.
A tip: Ground elder is best when the leaves are very tender and light green – before they unfold completely.
Servings: 4 people Prep time: 15 min Cook time: 25 min
Ingredients
The Salad
1 large cauliflower head
50 g butter (room temperature)
a large container/bunch of freshly picked ground elder (the star of the show)
50 g pistachios, coarsely chopped
a generous chunk of parmesan
1 tbsp pink peppercorns, lightly crushed
Homemade Dressing
4 tbsp olive oil
2 tbsp apple cider vinegar
1 tsp Dijon mustard
1 tbsp good honey
salt and freshly ground pepper
Instructions
The Day Before
Shake all the dressing ingredients together in a small jar. It's fine to let it sit so the honey and mustard emulsify completely with the oil.
The Next Day
Remove the green leaves from the cauliflower heads (save them if you like to add them to the coals for extra smoke).
Coat the entire head generously with butter.
Then cut into florets and place the cauliflower florets in a grill basket.
Hold the basket directly over the hot coals. Turn it regularly. The goal is a hard, dark and sweet crust on the outside, while the cauliflower itself still retains a firm bite and is "half-raw" inside.
Once the cauliflower is done grilling, slice it into thick, rustic slices while still warm.
Distribute the cauliflower slices on a plate and drizzle generously with the dressing.
Sprinkle with the chopped pistachios and crushed pink peppercorns.
Finish by shaving plenty of parmesan over the salad in thin flakes.
And finally, give it a good sprinkle of ground elder.
