Morel, Ramp and Watercress Salad
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.
Ingredients
8 morels
6 cups watercress
10 ramps
1 Tbsp. olive oil or butter
Salt and pepper to taste
Directions
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.
Suggestions
Always learn to recognize wild foods from an experienced forager or from a book with high-quality, color photographs.
Read more about morels, ramps and watercress in "The Trinity of Spring Foraging" by Jonnah Mellenthin Perkins.
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