A few days of mild weather and I’m grasping onto the promise of spring.
I’ve been living the life of a country girl for the past few weeks. Bundled up with a brindle haired lurcher with the sweetest temperament, and a moody cat as my companions. Frequently the cat is all sweetness and light, brushing up against my leg and purring softly (I admit to taking my time dosing out her breakfast as she does!), or settling on the back on my chair with her left paw gently resting on my head. Lulled into a false sense of security I never see it coming when she momentarily turns, unprovoked like a feisty Jack Russell and takes to the biting of my ankles. Sometimes even taking to hissing at me. Charming! Thankfully, the dog is a constant joy. My walking partner, as we headed out each morning with the mists rising.
The weather turned last week. As the numbers on the conservatory temperature gauge rose I actually got to walk without being bundled in layers, and numerous scarves wrapped around my neck like a supporting brace. Oh, the freedom.
The lack of sun and too many weeks of living off stodge, I’m now screaming for crispy salads. Piles of green leaves. Yellow and purple beets shining like jewels. Sweet, juicy tomatoes warm from the sun. I began to dream of salads. Picturing the different ways I could prepare them. I do try and eat in season. But I felt a little thrill at the thought of eating fresh, young asparagus and salivated at the idea of roasted beets and blackberries. I had to give in to some out of season cravings.
I have wanted to make this flavoursome dish since I was visiting San Francisco in January. As you know, I am constantly on the look out for new products. Whilst my eyes were scanning the gorgeous floor to roof displays in the uber hip Bi-Rite deli near Dolores Park I noticed a plate of dressed chicory leaves. Fresh boats of gold and green. Scattered amid sautéed greens and smashed garlic were dehydrated capers. I furtively glanced around (I’m not used to finding food samples among rows of honeyed olive oils and baskets of broccoli head) before I scooped up a generously stuffed chicory leaf and took a bite. The nutty oil, the garlicky greens were simply prepared. Simple and delicious. The cool, crisp chicory, with a hint of bitterness, divine. But what brought it all together was the flavours of the crisp, salty capers.
It was a few bites of flavours so good. I had to recreate at the earliest opportunity. It is a breeze to make. Just a little pre preparation involved. And only a few simple ingredients. Lovely as an appetiser or add a green salad and a generous pile of asparagus to make it more substantial as a light dinner.
Caper Berry Salad
Recipe for 4 persons.
Ingredients
1/4 cup capers in brine - drained and well rinsed
2 chicory bulbs
1 bag (200g) Baby spinach leaves
Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing
1/4 cup walnut pieces
2 garlic good sized cloves
sea salt and freshly cracked black pepper
A generous bunch of baby asparagus
Method
I used the warming cupboard of the Aga to dehydrate the rinsed capers for a few hours. You could use your oven on the lowest setting for several hours for the same results. Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply scattered on a halved avocado.
Cut the chicory leaves from the bulb and place on your serving plate.
Add a little EVOO to a pan and drop in your chopped garlic. Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.
Bash your walnuts into tiny chips.
Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste. Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.
Have you found any interesting and unusual ingredients lately?
The Whiff Of Spring. A Recipe
Caper Berry Salad Recipe for 4 persons.
Author: India Leigh
Recipe type: Appetizer
Cuisine: Vegan, gluten free, salad
Ingredients
- ¼ cup capers in brine -
- drained and well rinsed
- 2 chicory bulbs
- 1 bag (200g) Baby spinach leaves
- Your favourite extra virgin olive oil - enough for drizzling and a little for sautéing
- ¼ cup walnut pieces
- 2 garlic good sized cloves
- sea salt and freshly cracked black pepper
- A generous bunch of baby asparagus
Instructions
- I used the warming cupboard of the A
- ga to dehydrate the rinsed capers for a few hours. You could use your oven on the lowest setting for several hours for the same results. Remove from the heat when they have transformed into little crispy nuggets of saltiness. Make extra and use them on salads, atop stews and soups or even simply
- scattered
- on a halved avocado.
- Cut the chicory leaves from the bulb and place on your serving plate.
- Add a little EVOO to a pan and drop in your chopped garlic. Fry briefly and then add the spinach. As it is mostly water it will cook down quickly. Stir to ensure the spinach and garlic mingle. Be sure not to let the garlic burn. Leave to cool slightly.
- Bash your walnuts into tiny chips.
- Divide the spinach among the leaves of chicory. It is a bit of a balancing act! Drop over the walnut pieces. Drizzle with your best oil. Sow the dried capers like seeds, and with a final flourish, season to taste. Serve with a light squeeze of lemon and accompany with baby asparagus. Cooked briefly in olive or walnut oil with as much fresh black pepper as you can stand.
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Yes, bring on spring and bring on the salads! Your pictures are gorgeous! I hardly ever eat chickory so thank you for this wonderful recipe.
Thank you Mihl!
I hope you try it! x
Gorgeous photos India, your furry animals are adorable and they are definitely constant joy! What a beautiful appetizer with the baby asparagus!
goodgolly I love the idea of salty crispy capers…brilliant! Thanks for sharing the recipe…cheers!
@rika@vm
Hey Rika,
Thank you!
@The Peace Patch
Hey Peace Patch,
thanks for stopping by! Let us know what you think of the recipe once you’ve whipped it up in your kitchen!
Love your pics of Zanna and Miami . You are going to have such fun with all my herbs here in April. Parsley, Mint, Marjoram, chives, lovage, sage, thyme and sage all making their show in this mild Spring. Also have masses of Sorrel, that I don’t know what to do with. Love to have a recipe.
M