1. Rinse morels in cold water and soak in a cool water bath with a dash of salt for at least 10 min (we store our morels in this water bath for days at a time).

  2. Rinse watercress in cold water and drain (I use a salad spinner). If you harvested your own watercress, rinse a few times. Remove larger stems and yellow leaves. 

  3. Rinse ramps in cold water and remove roots. Slice into 1/4-inch pieces. 

  4. Heat half the oil or butter in a frying pan over medium heat. Add ramps and cook until whites are translucent. Add morels, cook for 5 minutes. In a separate pan, heat oil or butter over medium heat, sauté watercress until wilted. Add sea salt and fresh cracked pepper to taste.

  5.  Serve morels and ramps over watercress.

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Morel, ramp and watercress salad.