Make Ohlone Salad | #NativeAmericaPBS

Make a salad of all Native greens from the oak woodlands as served at indigenous restaurant Cafe Ohlone in California. Salad serves 6.

Ingredients

For the Salad Dressing

• ¼ cup water
• 2 pint blackberries
• 1 bay laurel leaf (or commercially available bay laurel)
• 1 tablespoon agave nectar
• For the Salad

For the Salad

• 3 ounces East Bay pickleweed (also known as sea beans or salicornia) (Check with Whole Foods)
• 2 pint gooseberries
• 5 bunches watercress
• 1 bunch purslane
• 1 bunch redwood sorrel
• 3 tablespoon toasted pine nuts, plus more for garnish
• 3 tablespoon black walnuts, shelled
• 6 tablespoon roasted hazelnuts
• 1 pint blackberries
• 1 pint huckleberries
• 1 ½ tablespoon roasted walnut oil
• Salt to taste
• 6 ounces dried strawberries
• 6 nasturtium flowers
• 6 violas (or other seasonal flowers)
• 2 tablespoons amaranth seeds, popped

Directions

1. Make the dressing: In a medium saucepan, simmer 1/4 cup water with blackberries. Add California bay laurel leaf and agave nectar. 
2. Once the blackberries simmer to bursting, remove bay laurel, and blend to a smooth purée. 
3. Set the dressing aside to cool.
4. Assemble the salad: After washing and drying berries, greens, and flowers, finely chop pickleweed, and cut gooseberries into halves.
5. In a salad bowl, combine watercress, pickleweed, purslane, redwood sorrel, piñons, black walnuts, hazelnuts, blackberries, halved gooseberries, and huckleberries, reserving a few of the berries to garnish individual plates.
6. Pour the prepared dressing and roasted walnut oil over the bowl and toss to combine. Add crushed East Bay salt to taste. 
7. Plate the salad. Top the salad with a garnish of California blackberries, halved gooseberries, California huckleberries, dried California strawberries, toasted piñons, nasturtium flowers, and California violas.
8. Add a sprinkling of popped amaranth seed and serve.

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