Have you ever tasted Caccialepri salad? Many surely do not know this plant that grows spontaneously in nature, excellent eaten raw in mixed greens and salad, cooked it would be wasted because it would lose all its phytochemical properties, it is a diuretic, liver-purifying plant and much more. It is a plant that grows in grassy and compacted meadows, but prefers dry stone walls, so it is easy to find. Harvest it before the flower appears, which is a beautiful yellow color, at that point the leaves are quite tough. Today after an abundant harvest I prepared them in a salad, the best way to savor the taste. Below I leave you other recipes for great salads.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 2
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring
Caccialepri salad ingredients
- 7 oz caccialepri
- 4 anchovies in oil
- 1 clove garlic
- salt
- pepper
- to taste extra virgin olive oil
- 2 tbsp vinegar
Caccialepri salad tools
- Bowl
- Knife
Caccialepri salad steps
This is a recipe you can present as an appetizer, as a main course but also as a side dish. I usually prefer it as a single dish. When you decide to take a walk in the countryside, bring a small knife and a bag where you will put the collected caccialepri. Once you have identified the plant, cut it and clean it directly. Remove the dark part, where the roots are and also remove the leaves that have turned yellow.
Once at home, wash the caccialepri repeatedly, then let them drain on your sink.
In a salad bowl, chop a garlic into small pieces, chop some anchovies in oil, then pour in the caccialepri. If the leaves are very large, chop them slightly.
Prepare the vinaigrette in a bowl by combining salt, pepper, vinegar and extra virgin olive oil, beat with a fork and when everything is well mixed, season the caccialepri and let them rest in the fridge for a few hours before serving.
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