Japanese Knotweed Sauce
A dressing that uses an invasive plant known as Japanese knotweed. Works great for salads.
Remove and discard the leaves from 1 bunch of thin Japanese knotweed. Finely chop the stems
Add 2 tbsp of olive oil to a small saucepan and transfer the Japanese knotweed
Sweat over low heat until it turns dark green
Turn the heat to medium. Add 1 cup of white vermouth and let it simmer for 1m to evaporate the alcohol
Add 1½ cups of water and ½ bunch of elderflower. Bring it to a boil and cook for 2m to extract the flavors
Blend on high speed until smooth
Strain through a fine mesh sieve and season with salt to taste. The Japanese knotweed sauce is ready
Enjoy using it to dress your favorite greens!
Yield 500 ml
Thin Japanese Knotweed1 bunch
Olive Oil2 tbsp
White Vermouth1 cup