Green Lemonade

This whimsical wild leek dressing is a pungent, yet delicate celebration of spring and the arrival of wild leeks – or ramps as they are also called. While I tend not to be an onion and garlic lover, I find the subtle addition of a more mild, roasted onion or garlic clove appeals to me in a salad dressing. The key in my opinion is to roast or sauté the garlic or onion first – the flavor is much more mild and doesn’t linger in your mouth.

I find this vinaigrette has just enough of a mild onion quality that satisfies without being overwhelming. I hope you enjoy it.

Whimsical Wild Leek Vinaigrette

Makes 1 cup

Directions

Add 1 tablespoon of olive oil to a frying pan with the sliced leeks. Sauté until caramelized.

In the meantime, place the rest of the olive oil, mustards, lemon zest, apple cider vinegar, herbs and celery into a food processor with 2 tablespoons of water. Then when the wild leeks are ready, add them in as well. Combine the ingredients in the food processor until well combined and creamy. Add an additional one to two tablespoons of water to thin to your desired consistency. Enjoy the vinaigrette on salads, as a dip, with roasted vegetables or mixed into a rice or grain dish!


Notes:

1. While the ingredients for this dressing may seem long, most of the ingredients can easily be stored in your refrigerator for future dressing and sauce use.




2. Basil leaves are delightful as additions to salad and green smoothies.




3. Wild leeks are available only for a short season. Consider chopping and freezing them for cooked dishes and soups in the future. The green leaves, washed, dried and chopped separately and stored in air-tight containers are wonderful for future use also. The same goes for the rosemary and thyme.




4. Use the remaining lemon in a fresh pressed green juice or minty green lemonade. Lemon water is also fantastic to have on hand in your refrigerator.