Trendy Ingredients: Flora
September 11, 2013
At Main Street's Burdock & Co., chef Andrea Carlson's long-time affair with tenacious (often maligned) greens continues. She experiments with chickweed (clean, grassy flavour), miner's lettuce (nice sub for spinach), sweet cicely (a parsley that tastes like licorice), and nasturtiums, the all-star ingredient that appears on the dinner, dessert, and cocktail menus.
"I love that we can work with all parts of the plant: we pickle the fresh immature green seeds and use them like a caper, we use the leaves to add a deep, slightly peppery flavour to salads and to turn sauces bright green, we juice them for an acidic hit, and the flowers are pretty as a garnish or to lend a bright orange or red colour to sauces and sorbets. Photos: Carlo Ricci, Illustrations: Claire McCracken
A brilliant purée of snap peas and nasturtium leaves supports this beautiful fillet of Hawkshaw salmon from Haida Gwaii. A dice of warba potatoes and more blanched peas adds heft.The final touch? A coral nasturtium flower. To drink, a marigold gimlet
WHO ELSE IS ON-TREND?
At Strathcona's The Parker, a satisfying summer fling salad is chock full of edible flowers, weeds, and briny sea asparagus, while at Campagnolo Roma, dandelion greens balance out a rich cannelloni of pork shoulder, caramelized onions, and fontina