50g dried acorns, peeled and soaked in water for 6 hours
ΒΌ of a red cabbage
1 brown onion
30g wild cabbage
20g young alexanders
1 carrot
30ml elderflower vinegar
1 tsp dijon mustard
1 tsp agave syrup/alternative sweetener
100ml olive/sunflower oil
Pinch of salt
1. Strain the acorns from the water and roast them lightly in the oven.
2. Once done let them cool then crush in a pestle and mortar or pulse lightly in a food processor so that they are broken down into a coarse meal.
3. Finely shred the red cabbage either with a sharp chef's knife or using a mandolin slicer and add to a large bowl, take wild cabbage leaves and roll them together and slice as thinly as possible.
4. Add to the red cabbage along with the peeled and shredded or grated carrot, and most of the finely chopped young alexanders leaves - reserve some small leaves to garnish the salad before serving.
5. Peel and slice the onion in half through the root, then remove the root and slice into very thin strips going through the onion from tip to root end, set the strips in a small bowl to one side season with a little salt and a squeeze of lemon juice - this will soften the texture and flavour of the onion ensuring that its rawness doesn't overpower the salad.
6. Next make the vinaigrette; combine the mustard, elderflower vinegar, syrup and salt and pepper, mix well using a whisk, then while continuing to whisk slowly drizzle in the oil to form the vinaigrette.
7. Combine the onion with the cabbages, carrot and yarrow, mix in the vinaigrette and mix through the crushed acorns finish off with the smaller leaves of alexanders.