The nalca stalk is very tasty and edible. It is fibrous, but holds plenty of water, which makes it ideal for eating raw in salads like this one, paired with equally Chilean digüeñes mushrooms. This refreshing, no-cook salad comes together in about 20 minutes and serves four.
Both ingredients are seasonal, at their natural best in spring in southern Chile, so this salad is a quick way to enjoy them fresh, crisp, and full of flavor without turning on the stove.
How to Make Chilean Nalca and Digüeñes Salad?
Nalca and digüeñes salad is without a doubt a seasonal dish, both ingredients ready to be enjoyed at their peak, natural and refreshing.
Nutritional Information
Each serving of Chilean nalca and digüeñes salad contains approximately 80 calories, 10 g of carbohydrates, 3 g of total fat, 2 g of protein, 2 g of fiber, 3 g of sugars, and 200 mg of sodium. (*) Values may vary depending on the ingredients and portion sizes used.
Homemade Chilean Nalca and Digüeñes Salad Recipe
Preparation: 20 minutes
Servings: 4 people
Ingredients
- 200 g nalca stalk
- 200 g fresh digüeñes mushrooms (wild Chilean mushrooms)
- 50 ml vinegar
- 1 tablespoon lime juice
- 1 small onion
- 1 tablespoon oil
- Merkén
- Fresh cilantro
- Fine salt
Instructions
- Peel the nalca, remove the outer fibers, chop it into cubes, sticks, or slices, and set aside in a large salad bowl. Wash the digüeñes thoroughly in plenty of cold water; if small, keep them whole, if not, cut them into halves or quarters. Set aside.
- Dice the onion into small cubes, mellowing it with hot water or salt if needed, chop the cilantro, and combine everything in the salad bowl with the nalca and digüeñes; add the lime juice, apple cider vinegar, and oil, and season with salt to taste.
- Optionally, add a pinch of merkén and gently toss everything with a wooden spoon to bring the flavors and aromas together. Serve the nalca and digüeñes salad immediately, very fresh, on its own or as a side to other main dishes.
Additional Tips
Soak the Nalca Briefly
Soak the nalca briefly in water with salt and lime before using it. This softens its natural tartness, deepens its green color, and improves the texture by reducing bitterness.
Lightly Grill the Digüeñes
Lightly grill the digüeñes for about 1 minute in a dry pan before adding them, to bring out their natural flavor and add depth without losing their fresh character.
Mellow the Raw Onion
Cover the diced onion with hot water and a pinch of salt for a few minutes before draining, to soften its sharp bite so it blends more smoothly into the salad.
| Original Ingredient | Substitute | Notes |
|---|---|---|
| Nalca stalk | Celery or rhubarb stalk | Different flavor profile, but offers a similar crisp, fibrous texture |
| Digüeñes mushrooms | Fresh oyster or shiitake mushrooms | Won’t replicate the exact texture, but adds a similar earthy note |
| Merkén | Smoked paprika with a pinch of chili flakes | Milder smokiness, adjust quantity to taste |
| Vinegar | Apple cider vinegar | Slightly sweeter and less sharp than plain vinegar |
Frequently Asked Questions (FAQs)
1. Which part of the nalca is used in the salad?
The tender stalk (petiole) of the nalca (Gunnera tinctoria) is used. It’s essential to peel it and remove the tougher outer fibers so it stays crisp and edible. The stalk is fibrous but holds plenty of water, which makes it ideal for eating raw.
2. Why are lime and vinegar used in the dressing?
The high water content and texture of the nalca and digüeñes call for a bright, acidic dressing. Lime and vinegar add flavor while also enhancing the nalca’s crunch and keeping every ingredient tasting fresh.
3. How do I mellow the onion so it isn’t too strong?
To soften raw onion’s sharp bite, cover it with hot water and a pinch of salt for 5 to 10 minutes, then drain it very well. This mellows the flavor and makes it much more pleasant in the salad.
4. Can I cook the digüeñes before adding them?
Although the traditional recipe uses them raw, you can lightly grill or sauté the digüeñes for 1 to 2 minutes without oil, as suggested in the tips. This intensifies their flavor and adds a subtle extra depth to the salad.
What Is Nalca and Digüeñes Salad?
Nalca and digüeñes salad is a raw, seasonal Chilean dish that pairs the tender stalk of the nalca plant with foraged digüeñes mushrooms, dressed simply with lime, vinegar, and oil to highlight their natural crunch and earthy sweetness.
History of Nalca and Digüeñes Salad in Chile
Nalca (Gunnera tinctoria) is a giant herb native to Chilean Patagonia, consumed since prehistoric times for its nutritional and medicinal value. Its name comes from the Mapudungun word “nalka” or “ngalka,” referring to the edible part of the plant, the stalk. Paired with digüeñes, another wild ingredient tied to the native forests of the south, this salad reflects a long tradition of foraging seasonal ingredients from the Chilean countryside.
Did You Know?
Digüeñes are recognized for their multiple health benefits thanks to their high content of B vitamins and vitamin E, which help maintain healthy skin and vision, while nalca has long been valued in southern Chile for its nutritional and medicinal properties.
