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.
IngredientsOne bucket of wild spinach leaves Onion Olive oil Hard-boiled eggs Garlic Parsley Lemon juice
- Rinse the wild spinach free from dust.
- Dry spinach in a cloth.
- Fry the onions gentle in olive oil until soft.
- Add the wild spinach. Continue to cook until spinach is wilted and leaves are cooked.
- Antonio poured it all in an old can, adding the quartered eggs, olive oil, lemon juice and crushed garlic.
- 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.