>> 1 1/2 cups chopped Japanese knotweed
>> 3/4 cup olive oil
>> 1/2 cup red wine vinegar
>> 2 or 3 cloves fresh garlic
>> 1/2 tsp red cayenne pepper (or more if you desire)
>> sea salt to taste
Using coconut oil sauté the chopped Japanese knotweed. Once softened remove from heat and let cool. Once cool, put in a food processor with all other ingredients and blend well.
Use as a dressing the first day. Once it has sat in the fridge overnight it will thicken a little and can be used as a dip or dressing. Store in a sealed container in the fridge up to one week.
Wild Edibles in Recipe: Japanese Knotweed
Wild Fungi in Recipe:
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