Chilean ensalada de romaza is a simple wild green salad made with 250 g of washed and chopped romaza (patience dock) leaves dressed with olive oil, apple cider vinegar or agraz, and sea salt. It takes 10 minutes to prepare and serves 2 people.
Romaza grows abundantly around fields in southern Chile and has long been used as both food and medicine.
How to Make Chilean Romaza Salad?
The Mapuche commonly used wild herbs in salads, and romaza was widely eaten in the early 19th century before lettuce and other cultivated greens gradually replaced it. The leaves are simply washed, chopped, and dressed.
Nutritional Information
Each serving of romaza salad contains approximately 50 kcal, 5 g of carbohydrates, 3 g of fat, 1 g of protein, 2 g of fiber, 1 g of sugars, and 150 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Chilean Ensalada de Romaza Recipe
Preparation: 10 minutes
Servings: 2 people
Ingredients
- 250 g (9 oz) of romaza leaves
- 2 tablespoons of apple cider vinegar or agraz
- Olive oil
- Sea salt
Instructions
- Wash the romaza very well in cold water, removing any dirt, chop it into small pieces on a cutting board, and place it in a wide bowl.
- Add the olive oil, the apple cider vinegar (ideally agraz), and a little sea salt, and toss gently. Serve the salad cold, on its own or as a side dish.
Additional Tips
Blanch tough leaves
If the leaves are tough or fibrous, dip them in boiling water for 10 seconds and then in cold water before chopping.
Balance the acidity
Add a pinch of sugar or honey to the dressing, or some mild sliced onion, for sweetness and texture.
Pick young leaves
Young, tender leaves are best raw; older ones are more bitter and better cooked like spinach.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Romaza | Sorrel or young spinach | 1:1 | Similar tang or milder |
| Agraz | Apple cider vinegar | 1:1 | Easier to find |
| Olive oil | Sunflower oil | 1:1 | More neutral |
| Plain | With mild onion | 1/4 onion | Sweeter, crunchier |
Frequently Asked Questions (FAQs)
1. Is romaza safe to eat raw?
Yes, young, tender leaves are edible raw or cooked. They contain oxalic acid, so eat them in moderation, especially if you have kidney problems.
2. What other parts are used?
The roots have traditionally been used in medicinal decoctions, and older leaves are best cooked to reduce their acidity.
3. What is agraz?
Agraz is the very sour juice of unripe green grapes, traditionally used to dress wild greens.
4. What does it go with?
Its acidity balances rich dishes such as buttered reineta, fried hake, or grilled red meat.
What Is Romaza?
Romaza (Rumex patientia and related species) is a wild dock that grows around farmland in southern Chile, eaten as a tangy salad green and used in folk medicine.
A Forgotten Mapuche Green
Wild greens like romaza were common in Mapuche cooking and in early 19th century Chilean kitchens, before cultivated lettuces took their place.
Did You Know?
In Chile, the name romaza covers several Rumex species, whose roots, rhizomes, and sometimes leaves are used in traditional remedies.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
Recommended
- Chilean Fried Yuyo Wild Greens
- Chilean Raw Swiss Chard Salad
- Chilean Nalca and Digüeñes Salad
- Chilean Changles Salad
