Morel, Ramp and Watercress Salad
By Jonnah Mellenthin Perkins
The Trinity of Foraging, as author and farmer Jonnah calls them. These wild spring edibles are excellent together as a simple, warm salad for two or side for four.
Recipe Detail Serves: 4 10 minutes Prep Time, 10 minutes Cook Time
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).
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.
Rinse ramps in cold water and remove roots. Slice into 1/4-inch pieces.
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.
Serve morels and ramps over watercress.