This super simple and refreshing salad was inspired by a trip to the bog with Isabelle Ranger of Namasthé Tea Co. on a very hot day summer’s day. Isabelle harvested some cattails while we were out and sent me home with a gift of some to use back in my kitchen. The young shoots can be eaten raw and have a crunchy, juicy texture and mild cucumber like flavour. If you don’t have access to cattails, you can make this salad with different types of cucumber for contrast in flavour and texture.
I wanted to use their cabin tea in the recipe which includes many locally foraged ingredients including Labrador tea and sweet gale, both of which she harvested on our day together. So I tried my hand at a tea infused vinegar which turned out quite beautifully. If you would like to learn more about Isabelle and Namasthé Tea Co. head on over to the story here.
*Of course when out foraging be sure you head out with someone who knows how to identify wild edibles and that you are harvesting in a clean area and with permission.
- ½ cup apple cider vinegar
- 2 Tbsp (rounded) cabin tea from Namasthé Tea Co.
- 1 tsp honey
- 1 Tbsp tea infused vinegar
- 2 Tbsp olive oil
- salt
- 2 small cucumbers, peeled in strips lengthwise
- 4 stalks young cattails, sliced into rounds
- handful of mint leaves, torn
- handful of rose petals
- chive blossoms
- Place the apple cider vinegar and tea in a mason jar. Stir until all the tea is saturated with the vinegar. Cover and let sit a room temperature for 12 -24 hours. Give it a stir or shake a couple times during the steeping. Strain off the tea, reserving the vinegar. Store in an airtight container for several weeks.
- Whisk together the honey, vinegar, and olive oil until combined. Add salt to taste.
- Arrange the cucumber cattails on plates. Scatter with the mint, rose petals and chive blossoms. Drizzle with the vinaigrette and a little flaky salt if desired.
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