Ox-Eye Daisy Capers, nature harvested with delicate hands
Imagine the patient hands and nimble fingers required to harvest these small flowerbuds. Before the flower opens, when the bud is still firm and no petal is peeping out, we go over older fallow fields in search of this precious product.
The flowerbuds are then blanched and put into jars with a light brine of salt and cider vinegar. This is a very sough-after product that was created more or less by accident during a dinner with friends.
Using Ox-Eye Daisy Capers
Pretty and tasty, ox-eye daisy capers always generate talk around the table. Some prefer them because they are less salty than capers, others enjoy their texture but all love the romantic notion of daisies in their plate.
- IN A FISH OR MEAT TARTAR
- WITH SMOKED SALMON
- AS A TOPPING ON HORS-D’ŒUVRES
- ON A GOURMET PIZZA
- IN A CEASAR SALAD
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