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Gutweed Salad with Fennel and Orange

Gutweed Salad with Fennel and Orange is a modern British recipe for a classic wild food fusion salad of dried gutweed with onion, chillies, fennel and oranges in an Asian-flavoured dressing. The full recipe is presented here and I hope you enjoy this classic British version of: Gutweed Salad with Fennel and Orange.

prep time

5 minutes

cook time

10 minutes

Total Time:

15 minutes

Serves:

2

Rating:

Tags : Wild FoodVegetable RecipesFusion RecipesBritish Recipes

Gutweed, Ulva intestinalis is an edible green alga in the family Ulvaceae that is a sister species to sea lettuce. I have always known this as ‘gutweed’ and foraged it from the wild. However, as commercial exploitation of seaweed species for food has increased in popularity there is a move to refer to this species by the nicer sounding ‘grass kelp’. Though botanically it’s neither a grass nor a kelp. This is a quick and easy salad and a great example of modern Welsh cookery. The salad can be served chilled, but is best served just warmed.

Ingredients:

1 tbsp of coconut oil
1 red onion, sliced
5 garlic cloves, crushed and diced
1 or 2 red chillies diced
2 bulbs of fennel thinly sliced
1 or 2 oranges, peeled and sliced
1 tbsp of fish sauce
1 tbsp of soy sauce
1 tbsp of dried gutweed
½ tsp flaked pepper dulse

Method:

Heat up a large pan over medium heat and add the oil and onions. Cook gently until the onions slowly caramelise (about 8 minutes).

Add the garlic and chilli to the pan and cook for a further 5 minutes then mix in all the remaining ingredients. Continue cooking until the fennel is just al dente (about 12 minutes).

Adjust the seasonings to taste then serve. If desired, you can turn into a warmed serving bowl and garnish with toasted almonds, sesame seeds, crushed walnuts or toasted and chopped cashew nuts.

Serve warm.