In this simple wild food recipe, I combine Lady’s Smock with Three Cornered Leek and tomatoes for a quick and easy side-salad.
Lady’s Smock (Cardamine pratensis), also known as Cuckooflower, is one of my favourite edible wild flowers. Delicate and beautiful I never really use much as it’s not that prolific. It packs a punch though with a fiery taste similar to a strong mustard.
Three Cornered Leek (Allium triquetrum) is coming to the end where I live. It’s part of the Lily family and is great used in salads, as it imparts a mild garlicky onion flavour.
A perfect replacement to mono-cultured spring onions that are so ubiquitous in British salads!
Three Cornered Leek Recipe Ingredients
- 2 good handfuls of Three Cornered Leek
- a few sprigs of Lady’s Smock
- 3 large, ripe tomatoes
- a good glug of olive oil
- balsamic vinegar
- sea salt
- black pepper
Three Cornered Leek Recipe Instructions
- Pick the fern like leaves from the stalk of Lady’s Smock and put in a salad bowl, along with the flowers.
- Chop up the Three Cornered Leek and add.
- Chop the tomatoes and add.
- Pour a good glug of olive oil onto the salad.
- Add enough balsamic vinegar to satisfy your desired taste.
- Add a pinch of sea salt and pepper.
- Serve with a good artisan bread, or as an accompaniment to your main meal.