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Provenance of Dish
My mom always dug Dandelion Greens in the Spring and made a salad with them...there wasn’t a lot so we fought over the rather small amount she made. She always said it was our Spring Tonic. I enjoy it every day in the Spring with some additional wild extras
Recipe
Ingredients
12 ounces Dandelion greens with buds washed and dried
12 wild Ramps with bulbs, washed and trimmed
8 Black Morels, sliced lengthwise and washed
1/3 Cup EVO
1/2 Tbsp course Salt
1TBSP bronze or silver Modena Balsamico vinegar
Instructions
Sauté mushrooms in
1 TBSP EVO &
2 minced ramps
On low heat 10 minutes
Remove from heat
Tear Dandelion leaves into a bowl
Add the remaining ramps, chopped
Toss with salt
And olive oil
Add mushrooms and toss
With balsamic vinegar
Serve and toast to good health
