Creamy Ramp & Chickweed Dressing
Lisa recommends this dressing with a wild salad of chickweed, ramp greens, dandelion petals and greens, violets (flowers and leaves), watercress and early spinach from the garden.
Ingredients
1 cup local sunflower oil
2 Tbsp. fresh lemon juice
2 tsp. maple syrup
2 Tbsp. parsley, chopped
1 handful chickweed tops
2 medium wild ramps (green tops can also be included)
½ tsp. sea salt
Freshly ground pepper
1 cup plain yogurt
Directions
In a blender or food processor, blend oil, lemon juice, syrup, parsley, chickweed, ramps, salt and pepper for one minute.
While blender is running, slowly add yogurt. As soon as dressing thickens, turn off blender or the dressing may separate.
Chill in refrigerator for 2 hours. Makes about 1 pint.
Suggestions
This recipe is very flexible. Watercress and lamb's quarters could replace or join the chickweed, or try adding 1 tsp. fresh or 1/2 tsp. dried basil, dill or tarragon. Use it to dress a salad, sautéed or steamed asparagus or fiddleheads.
This wild ramps recipe is featured in "Foraging: The Wild Side of Sustainable Eating."
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