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Recipe: Tenderstem, Rye Kernel and Tarragon Salad


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This salad is based on the Nordic diet, which focuses on grains, especially rye, and a characteristic love of aniseed flavours - hence the use of tarragon. This recipe uses traditional Västerbotten cheese, but you can also use feta, which is widely used in modern Scandinavian cuisine.

Serves: 4

Preparation time: 10 minutes (plus overnight soaking)

Cooking time: 25 minutes

You will need:

For the salad:

300g Tenderstem 

150g Västerbotten (or you can use Feta cheese)

100g rye kernels/grain, boiled

3 small spring onions, roughly chopped

1/2 red pepper, finely sliced

Handful of chopped fresh tarragon



For the vinaigrette:

3 tbsp extra virgin olive oil 

1 tbsp balsamic vinegar

1 small shallot, finely chopped 

1/4 red chilli, finely chopped 

What to do:

1. Soak the grains for 24 hours, then boil until just tender (about 22 minutes).  Drain and leave to cool (alternatively you can use ready-to-eat quinoa.)

2. Mix together all the ingredients for the vinaigrette.

3. Blanch the Tenderstem in boiling water until just tender (around 3-4 minutes.)

4. Add all the salad ingredients, including the Tenderstem to a bowl and crumble in your chosen cheese. Season. Drizzle vinaigrette over salad just before serving.

5. Grilled chicken can be added for a meatier salad. 

Tip: If you can’t get hold of whole rye grains, you can substitute with boiled wheatberries, quinoa or other preferred grains.

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