Foraging and Post-Neolithic Cooking: Antonio’s Wild Spinach Salad Recipe, by Jane Le Besque

Antonio’s Wild Spinach Salad Recipe

Jane and Antonio’s recipe is based on foraging and what they imagine post-neolithic cooking to be, foraging and all, but with a modern twist, i.e. the olive oil.

 

 

 

 

 

 

 

 

Recipe

Ingredients

One bucket of wild spinach leaves

Onion

Olive oil

Hard-boiled eggs

Garlic

Parsley

Lemon juice

Instructions

1. Rinse the wild spinach free from dust.
2. Dry spinach in a cloth.
3. Fry the onions gentle in olive oil until soft.
4. Add the wild spinach. Continue to cook until spinach is wilted and leaves are cooked.
5. Antonio poured it all in an old can, adding the quartered eggs, olive oil, lemon juice and crushed garlic.
6. He then turned it all gently with his one and a half massive hands.

Antonio was my old Italian mason, says Jane.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This recipe is taken from Jane Le Besque’s cookbook, Un Soufflé de Pollen: Livre de Cuisine et de Peinture. The recipes are her “artistic vision” of neolithic cooking. She is above all an artist, and secondly a cook. Jane works and lives in the Pays de Gex in the foothills of the Jura mountains, right next to Geneva, Switzerland.

 

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